1 to 2 teaspoons Grand Marnier (orange-flavored liqueur)
2 tablespoons finely chopped pecans, toasted
How to Make It
Combine first 3 ingredients in a small, heavy saucepan over medium heat. Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.
Combine milk and next 5 ingredients (through eggs) in a large shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. Pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.
Preheat oven to 350°.
Bake at 350° for 30 minutes or until lightly browned.
While casserole bakes, combine whipped topping and Grand Marnier. Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans.
French bread with a soft crust works best because it is easier to cut. Omit the liqueur in the whipped topping, if you prefer. Garnish with a fresh strawberry or orange slice.
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Great that it can be made the night before for a breakfast or brunch meal or (as we often do) chilled only a hour before baking for a quick and easy dinner. We typically serve this with some bacon or ham and some fruit. I did add a sprinkle of cinnamon to the bread before chilling. I'd also like to try adding some blueberries on top for a nice variation.
I mix 3 to 4 eggs(not substitute) 1 tea vanilla 1/8 teaspoon orange extract (not orange rind) plus Grand Marnier along with the milk all together pour over the bread. I also put pecan or walnut on top the syrup mixture then put the bread on top pour over the bread. Its really great.
I liked this, my husband thought it was OK. He didn't care for the orange flavor, comparing it to orange marmalade. I used cinnamon brioche and fresh orange peel, and served it with bacon and orange slices. I would make this again for company, and look forward to trying it reheated for breakfast this week.
The only thing I did different was use Cuban bread, which looks like French bread but was a little too airey so the bread got kind of gloppy and couldn't really turn the pieces over without wrecking it. Sprnkled a little more cinnamon sugar on top and a few pecans and 11 women devoured it.
BIG hit here. Have made this easy, fast recipe a few times and have never had complaints, only praises. I've made with 2 eggs and substitute but also with 4 eggs (no substitute). Per reviews, I used maple syrup instead of the corn syrup. YUM! The biggest pointer I have is to forego dipping the bread slices in the liquid. I chop up the bread into small cubes (easier to dish out and eat), put on top of the syrup mixture. Then, I pour the egg mixture over the entire dish and gently mix to make sure the bread is all coated. Otherwise, after baking, there may be dry areas.
This was so awesome! I'm always a little concerned about french toast casserole being dry, but no problem here. The only thing I added was a sprinkle of cinnamon to each side of the bread after I dipped it in the egg mixture. This recipe is definitely a keeper!
This was a great recipe. I didn't use the egg substitute though. Used a total of 4 eggs. I didn't have to broil mine. It came out delicious....followed the recipe exactly (with the exception of egg sub.) and it was perfect. Husband said it was the best breakfast casserole ever! Made it for C'mas breakfast and will definitely make it again. Easy!
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