Orange-Pecan French Toast Casserole

Aloha y'all! Dinner's about to go in the oven, so I have a few minutes to share one of my all-time favorite recipes with you.  This one is delicious for weekend brunch, and also works great for those "breakfast for dinner" nights, which we have every so often at our house.  I have made this recipe many times and it's always a hit.

I've been blessed to become part of a Moms of Preschoolers (MOPS) group here in Waikoloa, which is a faith-based organization that brings together moms in fellowship, support, encouragement, and friendship.  We meet every other Friday, and we rotate bringing food for the meetings.  This week was my small group's turn, so I chose to bring this dish.  The nice thing about this casserole is that you can make it ahead (the night before, or several hours before.) 

The French bread I used was still pretty soft, so I chose to make it a couple hours before so that it wouldn't get too soggy soaking in the fridge overnight.  If you use thicker slices that have hardened a bit, overnight would work just fine.  (Side note... if you have some French bread loaf leftover from dinner, this is a great way to use it up.  And since it's Cooking Light, you don't have to feel too guilty.  Or at least that's what I tell myself after a few pieces.)

(Hot out of the oven...that's some caramely goodness right there!)

Orange-Pecan French Toast Casserole (Cooking Light)

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.

Try it for Sunday brunch this weekend and let me know what you think.  Enjoy!