8 slices Fench bread, cut about 3/4-inch thick
6 eggs
1 cup half-in-half or 1/2 cup milk or 1/2 cup whipping cream
2 Tbl granulated sugar
2 Tbl orange juice
1/2 tsp vanilla
1/2 tsp nutmeg
1/8 tsp salt
1/3 cup plus 1 Tbl butter
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar

This is a great recipe for guests. Make it the night before, pop it in the oven in the morning and wow your company.

Place bread in single layer in 13-by-9-2-inch oven-proof glass baking dish.

Blending together eggs, half-and-half, sugar, orange juice, vanilla, nutmeg and salt. Pour over bread in baking dish, turning bread once to coat evenly. Refrigerate soaking bread, covered, for several hours or overnight.

Place 1/3 cup butter in a 15-by-10 inch jellyroll pan or a 13-by-9-by-2-inch baking pan.  Put pan in the oven to melt butter. Remove from oven and tilt pan to distribute butter evenly.

Remove soaking bread from the refrigerator and arrange bread in a single layer in a butter-coated pan. Bake uncovered at 400F for about 25 minutes or until firm and golden brown.

Meanwhile, melt the remaining 1 Tbl butter and mix with pecans and brown sugar. Sprinkle sugared pecans over baked French toast.

Return to oven and bake for an additional 5 minutes or until sugar starts to bubble.