Reviewed: Nov. 22, 2009

This was great. I don't do a lot of cooking and this was easy enough for me to do. Only things I changed was using OJ with pulp instead of the rind. Also, I would submerge each slice of bread in the mixture to fully cover it before placing them in the pan to avoid having to flip them. The remaining mixture was still poured over the top and I sprinkled extra cinnamon on top. Excellant!

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louie

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Reviewed: Nov. 14, 2009

I went out on a limb to try this one, but it didn't really go over in my house. Orange tasting food in a family of no-fruit eaters :(

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michealna

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Reviewed: Oct. 10, 2009

Very good. Added orange flavored cranberries (not sure I noticed them). Could only fit 10 pieces of bread in my pan. Let sit 10 min after baking, as suggested by a reviewer.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Sep. 16, 2009

This was wonderful as written--I added a bit more zest due to preference. It was easy to put together the night before it was baked, and smelled divine! I will definitely make this again!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 24, 2009

this was easy to make and a great success. I like that you do all the work at night and just pop it in the oven in the morning. I never have any leftovers!!

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cookfromcans

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Reviewed: Aug. 16, 2009

This dish was a hit with my family! The combination of orange & caramel flavors are delicious and I love that it is prepared the night before. I would highly recommend this; we'll be having it again on Christmas morning!

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Carla

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Reviewed: Aug. 1, 2009

Served at a baby shower brunch, had people asking for the recipe, so that tells you something! Easy and loved the fact that you can make it the night before. Made as is, so if you think you need to read 100 reviews to see if you need to make changes, stop reading and just go make it now. It was great!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jun. 30, 2009

Disagree with previous reviewer. This was very good as is. the only change I made was to use 5 whole eggs since I like it custardy. the orange flavor is very mild (if you use fresh oj as the recipe calls for)so no need to use less. took this to a work breakfast and everyone loved it. Very easy so will make it again...as written!

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

This is a great base recipe...but needed a lot of improvements. I used 1/2 the brown sugar and didn't add any white sugar to the egg mixture. Also used 1/2 cup orange juice and 1 cup milk. I used walnuts instead of pecans. It came out PERFECT! I made it for our Father's day brunch and my family couldn't get enough. It is just sweet enough with the perfect hint of orange.

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BROWNGIRLY

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Reviewed: May 12, 2009

Yummy! I used walnuts...could use more than 1/2 cup

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Julie Ricketts

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Reviewed: May 10, 2009

My husband made these for Mother's day and they were excellent. The only change was walnuts for pecans. If you like sweetness, you'll love this recipe!

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Mac

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Reviewed: May 5, 2009

This recipe was one of the few recipes I kept as is. I made no adjustments and it was great. I served it for Mothers day last year and I had many many requests to make it again.

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PAPAJARR

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Reviewed: Mar. 12, 2009

This recipe is delicious! My only modification is to reduce the brown sugar to 3/4 or 2/3 cup and eliminate the corn syrup. I also made it once without the pecans and didn't like it nearly as much, so don't skip the pecans!

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Christi Rose

Cooking Level: Expert

Home Town: Hope Valley, Rhode Island, USA

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Reviewed: Mar. 2, 2009

My mother-in-law loves this recipe. I found it very sweet, to the point of giving me the shakes. But... she likes the stuffed french toast from IHOP so her tolerance must be higher than mine.

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ratatouie

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Reviewed: Feb. 22, 2009

This has become our Christmas morning breakfast. I make it the day before and just pop it in the oven in the morning. It's a bit decadent, perfect for a special breakfast.

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Laura

Home Town: Shelton, Connecticut, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 19, 2009

This is my family favorite for Christmas and special occasions. Wonderful!!

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LARDGAL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Long Beach, California, USA

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Reviewed: Dec. 25, 2008

This was amazing. I pretty much made as is, but added some dried cranberries in with the pecan brown sugar mixture. After baking, I let it sit for about 15 minutes and the nut mixture was nice and gooey. A holiday favorite.

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calyope

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Reviewed: Dec. 25, 2008

Made this Christmas morning for my husband and I. It was great and a keeper receipe!! I halfed the receipe, used 3 whole eggs instead of egg whites, more nuts than called for, and Italian bread. Baked it in a 9 inch square pan.

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LAM

Living In: Jupiter, Florida, USA

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Reviewed: Nov. 17, 2008

I'm not a fan of french toast but this was amazing! I followed the recipe almost exactly, though next time I will sub maple syrup for the corn syrup, just because I don't care to use corn syrup. The only other thing I did different was I didn't measure the orange zest. I used 3 large oranges for the juice and I used all the zest off the oranges, which may have been more than what was called for, but I would do it again. I've made this twice for weekend company and it was a huge hit, with everyone asking for the recipe.

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Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 16, 2008

We made this for brunch and served with fresh berries. It was delicious and easy to make the night before and bake the morning of.

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angelakobel

Cooking Level: Expert

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Orange Pecan French Toast

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