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)