ORANGE FRENCH TOAST CASSEROLE RECIPES
ORANGE-PECAN FRENCH TOAST CASSEROLE RECIPE - FOOD.COM
From Cooking Light. "Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top."
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 373.9, FatContent 9.3, SaturatedFatContent 4, CholesterolContent 44.8, SodiumContent 410.8, CarbohydrateContent 63.5, FiberContent 2, SugarContent 26.1, ProteinContent 10.3
ORANGE-PECAN FRENCH TOAST CASSEROLE RECIPE - FOOD.COM
From Cooking Light. "Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top."
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 373.9, FatContent 9.3, SaturatedFatContent 4, CholesterolContent 44.8, SodiumContent 410.8, CarbohydrateContent 63.5, FiberContent 2, SugarContent 26.1, ProteinContent 10.3
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Calories 230 calories per serving
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