An oven-baked version of French toast, toasty on one side, syrupy on the other.
Preheat the oven to 400┬░F. In a 12 x 9-inch glass baking pan, place:
4 tablespoons unsalted butter
3 tablespoons honey
Heat in the oven until the butter is melted and the honey is bubbling. Do not allow the mixture to take on any color. Remove the pan from the oven, stir to mix the honey and butter, and sprinkle over the surface:
1 cup chopped pecans
While the butter and honey are melting, whisk together in a shallow bowl:
2/3 cup fresh orange juice
4 large eggs
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground allspice (optional)
One or two at a time, add:
6 thick slices white bread or egg bread, with or without crusts
Turn the slices in the egg mixture until thoroughly saturated but not falling apart. Arrange the soaked bread over the nuts in the baking pan. Bake until the top is golden brown and the bottom is bubbly, 15 to 20 minutes. Serve immediately with:
