-
-
My review
Orange Pecan French Toast
11
SR
"My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast. When we came back home, I kept missing it so I called them up and requested it. They actually gave me the recipe over the phone! I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan. Reheats well in the toaster oven. I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 55 m servings 235Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
- In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
- Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 292390 Ratings
-
-
-
-
-
Most helpful positive review
3/12/2006
This is an excellent recipe. I didn't need to modify it at all, but I did based on what I had available. I substituted walnuts for pecans and added orange-flavored cranberries before layering ...
Most helpful critical review
1/13/2005
I made this for Christmas day breakfast. They were good, but way too sweet, and I even cut the sugar down a bit. They were not immediately requested again by the kids, which is my barometer for ...
Most helpful
Most positive
Least positive
Newest
3/12/2006
This is an excellent recipe. I didn't need to modify it at all, but I did based on what I had available. I substituted walnuts for pecans and added orange-flavored cranberries before layering ...
3/10/2005
SOP, I love you. I made this today for a friend of mine who came for breakfast with frozen blackberries sweetened with a little sugar and some homemade whipped cream...and out of the baked Fr...
11/28/2005
This recipe is phenomenal. One tip is to either use stale bread or crisp it up in the oven before hand. My family adores it!
8/25/2013
Great recipe! Tasted just like warm pecan rolls, but much easier to make. After having read over 200 reviews of the recipe, I made the following adjustments: greased bottom and sides of the ...
12/27/2005
WOW- was a hit for Christmas Eve brunch! I used real maple syrup instead of corn syrup & 3/8 cup of Egg Beaters for the egg whites. The pan was completely empty when I went back for seconds!!! P...
10/9/2005
Very good! I used skim milk and 5 whole eggs. I also used walnuts instead of pecans. I used sourdough and I wouldn't recommend that, because it tasted too "sour" with the OJ and all. My 3-ye...
1/13/2005
I made this for Christmas day breakfast. They were good, but way too sweet, and I even cut the sugar down a bit. They were not immediately requested again by the kids, which is my barometer for ...
9/24/2005
This was really good, and really easy! I'm making it for the second time this morning. Going to leave out the cinnamon this time. Does fine to make it the night before. Going to make it imme...
4/16/2005
I made this for a brunch at work and it was a big hit. I baked it in two round dishes instead of an oblong, so I could warm it in the microwave. The round bread fit nicely in the round dishes. I...