Orange Pecan French Toast Recipe - Allrecipes.com
Orange Pecan French Toast Recipe
  • READY IN ABOUT 2 hrs

Orange Pecan French Toast

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr 55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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 the bread. The flavor was excellent and the walnuts helped to tone the richness of the french toast. The only note I would add is that I would let it set for approximately 10-15 minutes before serving. The butter, sugar, syrup mixture needs a little time to carmalize and the french toast retains the heat for quite a while after serving. The 10-15 minutes will also allow the bread to firm up a little and arrive at a nice texture.

 
Most Helpful Critical Review
Jan 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 rating a recipe. I may try this again sometime with a few tweakings to the recipe.

 
Mar 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 French toast recipes that I've tried this one is absolutely the best. I did make some adaptations which worked out quite nicely; added a little more orange peel than the recipe called for and a little less orange juice (about 1/2 cup). I also used brioche instead of French bread and was delighted with the results! Thank you (and the bed & breakfast you and your husband stayed at!) for supplying this amazing recipe. It'll be on my repetoire for YEARS to come!

 
Nov 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!

 
Oct 09, 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-year old loved sprinkling the powdered sugar on top! (And...this is the first thing I've baked in my brand-new oven! I'm so excited!)

 
Dec 23, 2011

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.S.- If you use one of the loaves from the twin pack of Pepperidge Farms french bread, it fills the 13x9 perfectly. Good texture, too.......

 
Sep 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 immediately this time.

 
Apr 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 will definitely make it again!

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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