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Orange Pecan French Toast Breakfast Casserole

1 cup packed brown sugar
1/3 cup melted butter
2 Tbsp. light corn syrup
Cooking spray
2 Tbsp. sugar
1/3 cup chopped pecans
1 pound loaf French bread
1 tsp. grated orange peel
1 cup fresh orange juice
1/2 cup milk
1 tsp. ground cinnamon
1 tsp. vanilla extract
3 large egg whites
3 large eggs

Combine brown sugar, butter and corn syrup.

Pour into 9x13 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 whisk.

Arrange bread in slices (1 inch thick) over the pecans in the dish.

Pour egg mixture over bread.

Cover and refrigerate one hour or up to overnight.

Carefully turn bread slices over to absorb excess egg mixture.

Let stand at room temperature for 20 minutes.

Bake at 350 degrees F for 35 minutes or until lightly browned.

Serve bottom-side up so pecan mixture is on top.
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