- 1 loaf white bread, unsliced
- 4 free-range eggs
- 4 T cream
- 200 g pecan nuts, finely chopped
- 225 g icing sugar, sifted
- 3 T lemon juice
- 4 T brown sugar
- 1 t ground cloves
Preheat the oven to 80°C. Tear the bread into chunks and set aside.
Whisk the eggs and cream together until well combined.
Soak the bread chunks in the egg mixture, then coat each chunk in the pecans.
Place each chunk on a greased baking tray, then bake for 15 minutes, or until golden.
While the bread is baking, mix the icing sugar and lemon juice to form a smooth icing. Mix the brown sugar and cloves.
Place the cooked bread on a plate and drizzle with the lemon icing. Sprinkle over the clove sugar to serve.
Cook's note: French toast is the best way to use up the week’s stale bread in your house. I love the oven-baked version rather than standing at the stove endlessly frying! Here, I’ve used a nutty coating and clove spicing instead of the traditional cinnamon as a tasty twist.