Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             slices  french bread -- cut 1/2 inch thick
     1/2           cup  raisins
     1/2           cup  chopped pecans
  2               cups  half and half -- see note
  6                     eggs
     1/2           cup  orange-flavored liqueur -- see note
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt
     1/4      teaspoon  ground nutmeg
                        sifted confectioners sugar or
                        ***ORANGE SYRUP***
  1             bottle  -- (12-oz) pancake
                        -- syrup
  1           teaspoon  orange extract

Preparation:

Arrange bread slices in a single layer with sides touching in a greased 10 1/2 x 15 1/2-inch jellyroll pan. Sprinkle raisins and pecans over bread. In a medium bowl, whisk half and half, eggs, liqueur, cinnamon, salt, and nutmeg. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight. Preheat oven to 400 degrees. Uncover and bake French toast 30 to 35 minutes or until a toothpick inserted in center comes out clean and toast is lightly browned. To serve, dust with confectioners sugar or pour warm Orange Syrup over slices of toast. Orange Syrup: In a small saucepan, heat syrup until hot. Remove from heat; stir in orange extract. Serve warm with Oven Baked French Toast. Note: I would substitute orange juice for the liqueur and milk for the half and half.

Nutritional Information:

1449 Calories (kcal); 29g Total Fat; (18% calories from fat); 47g Protein; 247g Carbohydrate; 163mg Cholesterol; 2963mg Sodium