Baked Orange Pecan French Toast

"This is a wonderful treat with easy advance preparation. An elegant breakfast to serve over- night guests. Prep time includes 2 hours chill time. This is a Texas recipe - oranges from the valley, not to mention all the Texas pecan trees. Southwestern U.S."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by NorthwestGal photo by NorthwestGal
photo by Baby Kato photo by Baby Kato
photo by twissis photo by twissis
photo by twissis photo by twissis
Ready In:
2hrs 35mins




  • Toast: Beat together eggs, juice, milk, sugar, vanilla and nutmeg.
  • Arrange bread in a single layer, top with egg mixture.
  • Refrigerate 2 hours.
  • Melt butter in 10 X 15 X 2 pan, and arrange bread on top.
  • Bake at 350 for 20 minutes.
  • Sprinkle with pecans, and bake 10 minutes more.
  • Orange syrup: Combine syrup ingredients and cook over low heat.
  • Do not boil.
  • Cool for 10 minutes, and serve warm over hot toast.

Questions & Replies

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  1. Baby Kato
    Wow, 5 stars for this tasty recipe. I loved it. I left the french toast to sit in the fridge for about 3 hours. It puffed up beautifully. This was so wonderful with the delicious orange syrup. What a lovely treat. That I know I will enjoy often. Thanks for sharing Nan. Made for Susie's World Tour - Cajun/Creole
  2. NorthwestGal
    The orange syrup is positively divine in this recipe. The crust on my baked French Toast was a little crusty and hard, so I think next time I'll pay more attention to making sure each piece is fully covered in the milky egg mixture before baking. But it was OK once the syrup was drizzled on top. It was a really delicious breakfast. Thanks, PanNan. Made for Susie's World Tour 2018 (Cajun/Creole).
    • Review photo by NorthwestGal
  3. Rottmom
    I made this for my visiting parents for a nice brunch. I used two types of bread, one a whole-grain white and the other a pre-sliced French sandwich bread. I preferred the French bread as it browned more and crisped up a bit more than the white bread. The orange syrup was divine. Don't expect a thick syrup, though, it is pretty thin in consistency but the flavor is great. I will make this again using all French bread and will add a bit more nutmeg to give it a boost. Thanks for a very nice recipe!
  4. ammiface
    This toast was really good! I wanted to do something different with the sauce though, so I added a bit more butter and some maple syrup. OMG!!!! The result was mouth watering, makes-your-cheeks-hurt, deliciousness!
  5. twissis
    I halved the recipe for 2 of us, used wheat sandwich bread & debated the orange syrup part of the recipe while the French toast chilled. I wanted to be faithful to the recipe & knew I was going to photograph it, but also felt (for us at least) the syrup would be overkill. I finally opted not to make it. The toast puffed up some & browned nicely in the exact cooking time specified. What I like best about this dish is what made my choice a good one. It is lightly sweet, not overpoweringly sweet as many of its genre are. I served it w/bacon & tasted it several ways, i.e. plain (good), w/maple syrup (good), lightly buttered (very good), lightly buttered & dusted w/powdered sugar (Special!). The orange flavour was just right & the nutmeg a nice addition. I do not feel the pecans added anything except to the presentation. This is a lovely company-worthy dish, easy to fix & tastes great. Thx for sharing it w/us.



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