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 9X13 pan with shortening (for easier release of the baked french toast); cut the slices of french bread 1" thick; added twice the amount of orange zest; used a total of 6 whole eggs (both yolk and egg white) and 1/2 c. + 2 T. 2% milk for the liquid mixture (to better cover all of the bread); baked the dish for 45 minutes; and let the dish set for 10 minutes after taking it out of the oven before serving it. I did not add the white sugar to the liquid mixture, but I did use an entire cup of light brown sugar for the pecan topping as the recipe called for. My company loved it and immediately asked for the recipe. It made 6 large or 8 small servings.
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Great recipe! Tasted just like warm pecan rolls, but much easier to make. After having read...