Orange-Pecan French Toast Casserole

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

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 29%
  • Fat: 9.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 6.1g
  • Carbohydrate: 43.6g
  • Fiber: 1.6g
  • Cholesterol: 49mg
  • Iron: 1.6mg
  • Sodium: 323mg
  • Calcium: 69mg

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

  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.
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