ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Pecan French Toast Casserole

Karry Hosford
Yield 12 servings
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 350°.

  4. 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.