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8 slices Italian or egg bread, about 3/4-in. thick
4 eggs
1 1/2 cups milk
2 tbsp granulated sugar
2 tbsp orange-juice concentrate or orange liqueur
orange zest, from 1 orange
2 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter
To avoid a soggy texture, cut bread slices so pieces are no more than 4 in. (10 cm) wide. Snugly fit into two 8- or 9-in. (20- or 23-cm) dishes with sides, such as pie plates. Press down firmly with your hand. In a large bowl, whisk eggs with milk, sugar, orange liqueur, orange peel, vanilla, salt and spices. Pour evenly over bread. Refrigerate about 20 min, so it soaks up liquid. Turn after 10 min.
To cook toast, melt half of butter in a large frying pan set over medium heat. When bubbly, remove a slice of bread from egg mixture, letting mixture drain back into dish. Add as many bread slices as will easily fit in pan. Don't crowd them. Cook until both sides are a deep golden, about 3 min per side, reducing heat if needed. Remove to a platter. Cover with foil to keep warm. Repeat with remaining butter and bread. Dust with icing sugar, if you like, just before serving.
Calories 390, Protein 15g, Carbohydrates 46g, Fat 15g, Fibre 2g.
Our brilliant riff on boozy crepes Suzette tastes just as delicious minus the fire hazard. Keep it in mind for special guests on Christmas morn.