The Recorder & Times (Brockville) - - LIFE -

¾ cup (175 mL) dried cran­ber­ries

¼ cup (50 mL) chopped toasted pecans

8-10 slices French bread, 1 inch (2.5 cm) thick

6 eggs

¼ cup (50 mL) but­ter, melted

2 tsp (10 mL) grated or­ange peel

2 tsp (10 mL) vanilla

½ tsp (2 mL) ground gin­ger

¼ tsp (1 mL) salt

2 cups (500 mL) homo milk

1½ cups (375 mL) or­ange juice Ic­ing su­gar

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 350ºF (180ºC) for 45 — 50 min­utes or un­til a knife in­serted in cen­tre comes out clean.

Sprin­kle with ic­ing su­gar. Serve with pan­cake syrup. Serves 8.

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