1 unsliced loaf cinnamon, raisin or French bread
1 quart French vanilla ice cream, softened
2 eggs, lightly beaten
1/2 cup orange juice
2 1/2 tablespoons orange liqueur, such as triple sec
1/2 cup chopped pecans or walnuts (optional)
2 tablespoons butter
1/2 orange, peeled and sliced
Confectioners' sugar

Cut the bread into 1 to 1 1/2 inch slices. Reserve the end slices for another use.
In a medium bowl with an electric mixer or a whisk, beat the ice cream, eggs, orange juice and liqueur until creamy. Stir in 1/4 cup nuts, if using.
In a 10-by-10-inch dish or pan, layer the bread slices. Pour the ice cream mixture over the bread, cover tightly and refrigerate.
Turn the bread every 15 minutes for the first hour to coat the bread . Refrigerate overnight.
Preheat an electric frying pan to 250 ° degrees or heat a medium skillet over the medium heat. Add 1 tablespoon of butter and heat until melted. Add as many slices of bread as will comfortably fit in the pan or skillet and cook, covered, until browned, about 10 minutes per side. Check frequently to prevent burning. Repeat with the remaining butter and slices.
To serve: Place 1/2 of the orange slices in a chafing dish or warmed baking dish. Add 1 layer of French toast slices and top with the remaining orange slices. Sift confectioners' sugar over the top and garnish with the remaining 1/4 cup nuts, if desired. Serve immediately.