This make-ahead breakfast is not only easy and feeds a crowd, but is also very, very good!
|⅔ cup||Fresh orange juice|
|½ cup||Milk or soy milk|
|½ teaspoon ||Vanilla|
|½ cup||B & R Farms Diced Dried Apricots|
|8 1/2-inch slices||French bread|
|½ cup||Chopped walnuts or pecans|
|1 cup||B & R Farms Dried Apricot Topping|
Beat together eggs, juice, milk, sugar, vanilla, nutmeg and apricots.
In a 9"x 13" pan, arrange bread in a single layer and pour mixture over top, tucking apricots in between the bread slices. 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 25 minutes or until baked completely.
Brush with apricot topping and sprinkle with nuts.
Serve immediately with remaining topping on