- 8
Ingredients
- 3/4 cup (175 mL) dried cranberries
- 1/4 cup (50 mL) chopped toasted pecans
- 8-10 slices French bread, 1 inch (2.5 cm) thick
- 6 eggs
- 1/4 cup (50 mL) butter, melted
- 2 tsp (10 mL) grated orange peel
- 2 tsp (10 mL) vanilla
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) salt 2 cups (500 mL) homo milk
- 1 1/2 cups (375 mL) orange juice
- Icing sugar
Preparation
Step 1
Sprinkle cranberries and pecans evenly over bottom of a greased 9x13 inch • (23x33 cm) baking dish. Place bread slices in a single layer on top, trimming to fit if necessary. Bread should fit tightly. Whisk together eggs, melted butter, orange peel, vanilla, ginger and salt. Whisk in milk and orange juice until blended. Pour egg mixture evenly over bread. Cover and refrigerate overnight. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, uncovered, at 350°F (180°C) for 45 - 50 minutes or until a knife inserted in centre comes out clean. Sprinkle with icing sugar. Serve withfpancake syrup.
Toasting Nuts:
Toasting brings out the flavour in any type of nut. Heating helps release flavour compounds that give a richer, more intense nut taste. To toast nuts, place nuts in a baking pan and bake, uncovered, at 350 degrees F (180°C), stirring occasionally, until light golden. Dark-skinned nuts may need to be cut in half to test for doneness. Time will vary with type of nut. Watch carefully to prevent burning.