Total Time
50mins
Prep 25 mins
Cook 25 mins

A breakfast or brunch dish. Note, this dish does have to be refrigerated over night. Chilling time is not included in the prep time.

Ingredients Nutrition

Directions

  1. Place butter in a 9"x13" baking dish.
  2. Combine the sugar, pecans, orange peel and cinnamon; sprinkle over the melted butter.
  3. Arrange bread in dish.
  4. Dot with cream cheese.
  5. In a large bowl, whisk the eggs, orange juice, honey, and butter.
  6. Pour over bread.
  7. Cover and refrigerate over night.
  8. Remove from refrigerator 30 minutes before baking.
  9. Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
  10. To serve, invert slices onto plates.
Most Helpful

5 5

Loved It! Sweet, gooey and delicious. Really liked the addition of the cream cheese. I added some heavy cream to the eggs and topped with some brown sugar(because more sugar is better in my book).Thanks for a great posting.

5 5

*Made for Australia/NZ Swap # 75* OHHHH-- this was GOOD ! As I was putting it together, discovered I had no honey , but since it was such a small amount, just subbed some corn syrup and think it didn't really matter. Made the entire recipe for DH and I, so 2 more yummy, gooey breakfasts ! I am sure the DGKs will enjoy this on their next sleep-over. Thanks for posting !

5 5

Technically, I suppose I didn't actually make French toast, since I didn't use French bread! However, except for that, I followed the recipe right on down, & the whole grain bread that I did use made for a wonderfully delicious breakfast! I did cut the recipe in half for just the 2 of us, & both of us would happily have it for breakfast, lunch or dinner again! Thanks for sharing this very nice recipe! [Made & reviewed for one of my group mates in the current Aus/NZ Recipe Swap]