Preparation / Directions:
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.
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