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Orange Pecan French Toast

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 me, and I 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 it with a little sweetened whipped cream and berries!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Course Breakfast
Cuisine American, French
Servings 12 people
Calories 2614 kcal

Equipment

  • 1 9x13 inch Baking Dish Ensure it's greased for easy release.
  • 2 Mixing Bowls One small for the caramel, one medium for the custard.
  • 1 Whisk For thoroughly combining custard ingredients.
  • 1 Citrus Zester For fine orange zest.
  • 1 Measuring Cups/Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 1 cup packed brown sugar
  • ⅓ cup butter melted
  • 2 tablespoons light corn syrup
  • ⅓ cup chopped pecans
  • 12 3/4 inch thick slices French bread
  • 1 teaspoon grated orange zest
  • 1 cup fresh orange juice
  • ½ 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving. Dotdash Meredith Food Studios

Notes

For optimal texture, use a day-old, sturdy French bread that can absorb the custard without becoming soggy. Brioche or challah are excellent substitutions for a richer result. When spreading the pecan-caramel base, ensure an even layer; this creates a uniform, sticky crust upon baking. Pressing the bread slices firmly into the custard is critical for full absorption, preventing dry spots. Refrigerating overnight is highly recommended for deeper flavor penetration and a truly custardy interior. Monitor the bake closely; if the top browns too quickly, tent loosely with foil to prevent burning before the interior is fully set. Serve immediately, perhaps with a touch of flaky sea salt to balance the sweetness.