Orange Pecan French Toast Recipe
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Orange Pecan French Toast

By: 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!"

Rating: This weblink has been rated 109 times with an average star rating of 4.6 Read Reviews (87)

Rate/Review | 3,714 people have saved this

What to Drink?

Cocktail Blood Orange Bellini
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
1 Hr 55 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons light corn syrup
  • 1/3 cup chopped pecans
  • 12 (3/4 inch thick) slices French bread
  • 1 teaspoon grated orange zest
  • 1 cup fresh orange juice
  • 1/2 cup 2% milk
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 2 eggs
  • 1 tablespoon confectioners' sugar for dusting

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 233 | Total Fat: 9g | Cholesterol: 50mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by tichelle77 
This is an excellent recipe. I didn't need to modify it at all, but I did based on what I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2005 by What a Dish! 
Very good! I used skim milk and 5 whole eggs. I also used walnuts instead of pecans. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2005 by RESSAS 
SOP, I love you. I made this today for a friend of mine who came for breakfast with frozen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2005 by sandstone 
This was really good, and really easy! I'm making it for the second time this morning. Going... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2005 by FLUTEDUO 
I made this for a brunch at work and it was a big hit. I baked it in two round dishes instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2004 by RT7 
Delicious! I used Italian bread for bigger slices, and served with raspberries and whipped cream. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2005 by Melissa 
This recipe is phenomenal. One tip is to either use stale bread or crisp it up in the oven... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2005 by KIMALA 
I made this for Christmas day breakfast. They were good, but way too sweet, and I even cut the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2005 by MELLO 57 
WOW- was a hit for Christmas Eve brunch! I used real maple syrup instead of corn syrup & 3/8... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2005 by Jason Lundberg 
AMAZING! Would make again in a heartbeat, no modifications needed to the recipe in my opinion! MORE

 
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