Thursday, April 20, 2006

Baked Orange French Toast

This is one of my favorite breakfast splurges, and I don't usually like french toast.
Even though the recipe is from Cooking Light, it's not overly healthy, so I usually eat only a few pieces and then have lots of fruit on the side.
I also swap out some of the sugar with splenda and use that fake egg substitute for the eggs, so that helps lower the calories as well. Oh, and I don't refrigerate it, I just dunk all the bread in the liquid first and then pour the rest of the liquid over the bread once it's in the baking pan. Yum!

Orange-Pecan French Toast Casserole

Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.

1 cup packed brown sugar
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 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)

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.

Preheat oven to 350°.

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.

Yield: 12 servings

CALORIES 293(29% from fat); FAT 9.5g (sat 3.9g,mono 3.6g,poly 1.3g); PROTEIN 6.1g; CHOLESTEROL 49mg; CALCIUM 69mg; SODIUM 323mg; FIBER 1.6g; IRON 1.6mg; CARBOHYDRATE 43.6g
Cooking Light, JUNE 2004

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