This dish is wonderful to serve during the holidays. It is like cinnamon rolls but without all the work. It is adapted from Cooking Light. Many guests love the orange flavor but if you don't want it, you can leave the rind out and replace the orange juice with more milk.
1) Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans/walnuts over sugar mixture.
2) In a bowl combine rind and next 7 ingredients (rind through eggs); stir with a whisk.
3) Arrange bread slices over nuts in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
4) In the morning, preheat oven to 350° and take the french toast out of the refrigerator.
5) 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.
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
1/3 cup chopped pecans or walnuts
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup milk (1%, 2% or whole)
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound) or whole wheat variety