Orange Pecan Overnight French Toast CasseroleLaura Pittman
This recipe is from Cooking Light. I made this for our first Christmas morning as Mr. & Mrs.
- 1 cup packed brown sugar
- 1/3 cup butter, melted
- 2 Tbs. light-colored corn syrup
- Cooking spray
- 1/3 cup chopped pecans
- 1 tsp. grated orange rind
- 1 cup fresh orange juice
- 1/2 cup fat-free milk
- 3 Tbs. granulated sugar
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 3 large egg whites
- 2 large eggs
- 12 (1") slices French bread (about 1 pound)
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°F.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Source: Laura Pittman