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.
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
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)
How to Make It
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.
This is a Thanksgiving Brunch tradition at our house! I've been serving it for years - everyone starts early in November letting me know that it just won't be Thanksgiving without the french toast to start the day!
One of my favorite french toast casseroles, I have made it numerous times without any substitutions and it always comes out well, all though I like the idea of honey instead of corn syrup. I too, was afraid it would have an over whelming orange flavor but it does not. Would highly recommend this recipe.
This is DELICIOUS. I cut the brown sugar in half and completely did away with the other sugar it called for. I used simply orange, orange juice. Think if you cut the sugar like I did probably should use an orange juice over fresh squeezed. Make it, you'll love it!
Great. I used 1/2 the brown sugar and corn syrup and it was plenty sweat. I will also add more pecans next time. It did not need syrup so I topped with whip cream, fresh berries and dusting of powdered sugar.