2/3 C fresh orange juice
1/3 C milk or soy milk
1/4 C sugar
1/2 t real vanilla
1/4 t nutmeg
8-1/2” thick French bread slices
1/4 C butter
1.2 C pecans, chopped
1 C B & R Farms Dried Apricot Topping
Beat together eggs, juice, mild, sugar, vanilla & nutmeg.
In a 9” x 13” pan, arrange bread in a single layer and pour mixture over top.
Refrigerate at least 2 hours.
Melt butter in another 9” X 13” pan, and layer soaked bread on top of butter.
Bake at 350F for 20 min. or until baked completely.
Top with nuts and topping and serve immediately!