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Ingredientes
- 8 slc Italian bread, cut about 3/4 inch thick
- 4 lrg Large eggs
- 1 c. Lowfat milk or possibly half-and-half
- 2 Tbsp. Granulated sugar
- 2 Tbsp. Orange liqueur or possibly orange juice
- 1/2 tsp Vanilla extract
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
- 1/3 c. Butter
- 1/2 c. Minced pecans
- 1/4 c. Lightt brown sugar, firmly packed
- 1 Tbsp. Butter, melted
Direcciones
- Place bread in single layer in 13 x 9 x 2 inch baking dish. Whisk together Large eggs, lowfat milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over bread, turning once to coat proportionately. Chill, covered, several hrs or possibly overnight. Preheat oven to 400 degrees F. Place 1/3 c. butter in 15 x 10 inch jelly roll pan; place in oven to heat butter. Remove from oven; tilt pan to coat proportionately with butter. Arrange bread in single layer in prepared pan. Bake, uncovered, about 25 min or possibly till hard and golden. Meanwhile, combine pecans, brown sugar and 1 Tbsp. butter in small bowl. Sprinkle over baked French toast. Broil, about 5 inches from heat, watching carefully, about 1 minute or possibly till topping begins to bubble. Variation: Omit praline topping (made with pecans, brown sugar and the 1 Tbsp. melted butter). Bake French toast as directed, but carefully turn bread halfway through baking time. Don't broil.
- Note: Other toppings include softened cream cheese combined with maple syrup, sweetened whipped cream or possibly butter with fruit preserves.
- Yield: 8 slices Serving: 2 slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 362 | |
| Calories from Fat 139 | 38% |
| Total Fat 15.91g | 20% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 601mg | 25% |
| Potassium 179mg | 5% |
| Total Carbs 41.52g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.74g | 4% |
| Protein 12.07g | 19% |
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