Beat eggs with a wire whisk. Beat in orange juice, milk, sugar, vanilla and nutmeg. Cut french bread diagonally into 1 inch slices. Place slices into a 9x13 dish (there is often enough bread and batter left to use an additional small dish). Pour 1/2 the egg mixture over the bread. Turn the bread and coat with the remaining egg mixture. Cover the dish with plastic wrap and refrigerate overnight.

When ready to serve, preheat oven to 375. Pour melted butter into a jellyroll pan. Arrange bread in a single layer. Top with nuts. Bake for 20 to 25 minutes or until french toast is brown and puffy. Serves about 6.