Breakfast Casserole, Orange-Pecan French Toast

By Judge99

This overnight French toast casserole saves you the trouble of standing over a griddle flipping individual slices of French toast

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

Step 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.

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.