4 eggs or 1 cup liquid egg substitute 2/3 C. pineapple orange juice 1/3 C. skim milk 1 T. sugar 1 tsp. vanilla 1/8 tsp. nutmeg 8 slices sourdough bread 1 T. vegetable oil
In a medium mixing bowl, beat first 6 ingredients until blended. Arrange bread slices in a 9 x 13-inch pan. Pour egg mixture over bread. May cover and refrigerate for up to 24 hours, or bake immediately. Preheat oven to 400 degrees F. Use a pastry brush to spread vegetable oil over a 15 x 8-inch baking sheet. Please bread in a single layer on pan. Bake for 20 minutes, and serve immediately with maple syrup.