Orange-Pecan French Toast Casserole

I posted about this recipe last year, but it's so good that it has to be shared again. I wanted something that I could make the night before and just stick in the oven for the Mother's Day brunch we have for our parents each year. I got the recipe from the Cooking Light website, so you know it's healthier than some similar recipes, but still AMAZING and full of flavor. I always look for the french bread loaves on the day-old rack at the grocery store and freeze them specifically for french toast. Thicker bread makes a HUGE difference!

Orange-Pecan French Toast Casserole
1 cup packed brown sugar (you could use less)
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 Tbs granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (or however many will fit in your baking dish)

- 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.

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- In the morning, carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes.

- Preheat the oven to 350° and bake for 35 minutes or until lightly browned.

The Happy Housewife has a Hot Breakfast Challenge going on right now. She has me convinced that I'm over-spending on breakfast by doing cereal most days. Check out some other hot breakfast recipes on her site here.