Prep 30 mins
Cook 35 mins
From Cooking Light. "Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top."
- 1 cup packed brown sugar
- 1⁄3 cup butter, melted
- 2 tablespoons light corn syrup
- cooking spray
- 1⁄3 cup chopped pecans
- 1 teaspoon grated orange rind
- 1 cup fresh orange juice
- 1⁄2 cup nonfat milk
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large egg whites
- 2 large eggs
- 12 slices French bread (1-inch-thick slices)
- 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°.
- 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.
Fantastic! Gorgeous! Orange really compliments the pecan and caramel. You'll never believe this is a lighter version. I made a couple of changes just to suit what I had on hand: dark corn syrup instead of light, 4 whole eggs, and 10 pieces of Orowheat potato bread, a heavier commercial sandwich bread, cut in half and stacked, a perfect fit for a 13 x 9 pan. I mixed the butter, brown sugar, and corn syrup directly in the baking dish. Didn't turn the slices before I baked. And flipped the dish out onto a baking sheet before serving. Thanks for sharing the recipe!