8 slices Italian bread, sliced about 3/4-inch thick
4 eggs
1 c. milk or half-and-half
2 T. sugar
2 T. orange juice or orange liqueur
1/2 tsp. vanilla
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/3 c. PLUS 1 T. butter, divided
1/2 c. chopped pecans
1/4 c. light brown sugar, firmly packed
Place the bread in a single layer in a 9x13-inch baking dish. Whisk together the eggs, milk, sugar,
juice or liqueur, vanilla, nutmeg and salt. Pour over the bread, turning once to coat evenly. Refrigerate, covered,
several hours or overnight. Preheat oven to 400 degrees. Place the 1/3 c. of butter in a 15x10-inch jelly roll
pan; place in oven to melt. Remove from the oven; tilt the pan to coat it evenly with the butter. Arrange the
bread in a single layer in the prepared pan. Bake uncovered about 25 minutes or until firm and golden brown. Meanwhile,
melt the remaining 1 T. of butter and combine in a small bowl with the pecans and brown sugar. Sprinkle the pecan mixture
over the baked French Toast. Broil about 5 inches from heat, watching carefully, about 1 minute or until the topping
begins to bubble. Serves 4.