Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 400F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes. Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts. Recut French toast into 8 separate slices. Serve with warm orange syrup. Serves 8. Bon Appetit August 1992
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|Serving Size: 1 Serving (2976g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2348 (50%)|
|Amt Per Serving||% DV|
|Total Fat 260.9g||348 %|
|Saturated Fat 115.9g||579 %|
|Monounsaturated Fat 89.4g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 6703.2mg||2063 %|
|Sodium 2499.4mg||86 %|
|Potassium 3672mg||97 %|
|Total Carbohydrate 378.3g||111 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 377.4g|
|Protein 218.8g||313 %|
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Calories per serving: 4671
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