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The Nut House Pecan French Toast
4 large eggs
1 C. milk
1/4 C. sugar
1/4 t. vanilla extract
1/4 t. ground nutmeg or cinnamon
vegetable oil spray or melted butter
1 loaf (8 oz.) French bread, cut into 1-inch thick slices
1/2 C. chopped pecans
2 T. butter, melted
Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing
bowl. Whisk to combine.
Mist the bottom of a 12 x 8-inch glass casserole with vegetable oil spray or
melted butter.
Place the bread slices in a single layer in the pan. Pour the egg mixture over
the bread, distributing it evenly. Turn the bread slices once. Cover the pan
with plastic wrap, and place in refrigerator overnight.
The next morning, preheat oven to 425�F. Remove the pan from the refrigerator,
and remove the plastic wrap. Sprinkle the bread slices with pecans, and drizzle
with melted butter. Bake 20-25 minutes or until the bread slices puff up and
pecans are deep brown but not burned. Serve warm with syrup.
Serves 6.
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