Baked Praline French Toast with Orange Sauce

Alyson Stringer (originally from Margaret McCoy Sargent)

Yield: 12 servings

I’m a big fan of French toast and when you add the flavor of orange, I’m in heaven! They used to serve an orange French toast that I adored at the one restaurant near my Jonestown lakehouse, so I was so happy to get this recipe. This is actually lower in fat and calories than most, and wow! You would never know it. It’s pretty quick to assemble, is a do-ahead, and tastes fabulous … the best part is the pecan praline sauce which forms on the bottom of the pan. Serve the orange sauce on the side and let each person help themselves. The orange sauce is just tangy and sweet enough to compliment the French toast. (Nov 2010)

6 Tbsp butter
1 cup light brown sugar, packed
2 Tbsp light corn syrup
1/2 cup chopped pecans
2 eggs
3 egg whites
1 cup orange juice
1/4 cup sugar
1/3 cup milk
1 tsp grated orange rind
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 (16oz) loaf French bread, cut into 12-15 (1-inch) slices
2/3 cup Orange Sauce for serving

Orange Sauce
1/4 cup butter
1/4 cup sugar
1/4 cup orange juice
2 Tbsp orange liqueur (Grand Marnier) 

In a microwaveable dish, combine the butter, brown sugar and corn syrup. Microwave until butter has melted and brown sugar has dissolved, about 1 minute. Pour mixture into ungreased, 3-quart oblong baking dish. Sprinkle with pecans.

In large bowl, whisk together eggs, egg whites, orange juice, sugar, milk, orange rind, vanilla and cinnamon. Arrange bread slices over the brown sugar mixture in the baking dish. Pour egg mixture over bread slices. Cover with plastic wrap and refrigerate for at least 1 hour of overnight. 30 minutes before cooking, remove casserole from refrigerator. Preheat the oven to 350˚F. Bake casserole for about 30 minutes. Remove from oven and serve immediately, each piece topped with praline sauce that forms on bottom of baking dish. For additional flavor, top with the Orange Sauce or maple syrup. 

Orange Sauce: In a small saucepan over low heat, combine the butter, sugar and orange juice. Cook, stirring occasionally, until the mixture comes to a boil. Remove from the heat, and whisk until the mixture is slightly thickened. Stir in the orange liqueur, if desired. Serve warm.