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.


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


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)


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.

Holly Clegg,

Cooking Light

June 2004
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