Sunday, April 1, 2007

Orange-Pecan French Toast Casserole

Orange-Pecan French Toast Casserole

(I talked about this recipe here)

1 cup brown sugar, packed
1/3 cup light butter, melted
1/3 cup pecans, chopped
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup skim milk
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3 egg whites
2 eggs
12 (1 inch thick) slices French bread (about 3/4 pound)

Combine brown sugar and butter; pour into a 13x9 baking dish coated with cooking spray.
Sprinkle chopped pecans evenly over sugar mixture.
Combine rind, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs; stir with a whisk.
Arrange bread slices over pecans in dish; pour egg mixture over bread.
Cover and refrigerate for 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.
Invert servings onto plates, so pecan mixture is on the top of each serving.

makes 12 servings, 5 HUs per serving.
source: Cooking Light


Anonymous said...

I love french toast too! YUM!

Karen Hu said...

yum...I am excited to try this recipe for a holiday brunch!