Description
This yummy breakfast is a variation from Cooking Light and is very decadent. Prepare the night before, store in the fridge overnight and pop in the oven in the morning. Wah-lah!
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Directions
Mix brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Scatter pecans evenly over sugar mixture.
Mix rind and next 7 ingredients (rind through eggs); stir well with a whisk. Place bread slices over pecans
Pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°.
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
NUTRITION PER SERVING
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
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Ingredients
 1 c brown sugar
1/3 c melted butter
2T light-colored corn syrup
Cooking spray
1/3c pecans, chopped
1t grated orange rind
1c orange juice
1/2c fat-free milk
3T granulated sugar
1t ground cinnamon
1t vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)
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