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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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easy dish that's perfect carb loading for people on the go and need the energy on the slopes! Hiking too! Ingredients:
french toast casserole |
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 |
1/2 cup fresh orange juice |
1/4 cup almaretto |
1/2 cup 1/2 and 1/2 |
2 tablespoons granulated sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
3 large egg whites |
2 large eggs |
8 or 10 (1-inch-thick) slices of cinnamon raisin bread – about one pound of bread or egg bread (brioche) |
Directions:
1. 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.
2. 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.
3. Preheat oven to 350.
4. 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.
5. NOTE – It will look real “juicy” when you pour the liquid over the bread. Don’t worry. It will absorb by morning. It puffs up when baking, but will go down as it cools.
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