Orange French Toast with Pecans submitted by Karen Johnson
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!

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




Ingredients
v 1 c brown sugar
v 1/3 c melted butter
v 2T light-colored corn syrup
v Cooking spray
v 1/3c pecans, chopped
v 1t grated orange rind
v 1c orange juice
v 1/2c fat-free milk
v 3T granulated sugar
v 1t ground cinnamon
v 1t vanilla extract
v 3 large egg whites
v 2 large eggs
v 12 (1-inch-thick) slices French bread (about 1 pound)