Orange-Pecan French Toast Casserole

Orange-Pecan French Toast Casserole Recipe
Karry Hosford
This overnight French toast casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. For more great breakfast casseroles, see our complete collection of breakfast and brunch recipes.

Yield:

12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 3.9 g
Monofat 3.6 g
Polyfat 1.3 g
Protein 6.1 g
Carbohydrate 43.6 g
Fiber 1.6 g
Cholesterol 49 mg
Iron 1.6 mg
Sodium 323 mg
Calcium 69 mg

Ingredients

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)

Preparation

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.

Note:

Holly Clegg,

June 2004
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