Orange-Walnut French Toast Casserole

I tackled yet another fabulous recipe from my Recipes to Try Pinboard– this is one of Cooking Light’s recipes and if your having a sweet tooth craving this is the dish!  Loaded with sweetness and nutty flavor.  I started making this yesterday and let it sit over night in the refrigerator per instructions and when I pulled it out this morning I tossed it over like it said to do and it didn’t look pretty after that.   I placed it in the oven, baked it and tried to plate it for a nice photography shot but it’s just not as pretty as Cooking Light’s picture but if you could taste this thing!  I can actually taste the sweet orange juice in it through the brown sugar which is crazy good the combination of flavors from the two.  Lots of eggs in this dish, 3 egg whites and 2 eggs.  It is Cooking Light though- so save your heavy calorie grocery bought junk food for another time and make this instead for a lower calorie sweet tooth option. 🙂  I substituted Walnuts for Pecans as I didn’t have any on hand.  Yummy 🙂  (Click on the Picture for an up close tasty view. 😉

I want you to look pretty for the camera…..this is the best I could do.


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


  1. Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
  2. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
  3. Preheat oven to 350°.
  4. 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.

Holly Clegg, Cooking Light
JUNE 2004

Nutritional Information

Amount per serving

  • Calories: 293
  • Calories from fat: 29%
  • Fat: 9.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 6.1g
  • Carbohydrate: 43.6g
  • Fiber: 1.6g
  • Cholesterol: 49mg
  • Iron: 1.6mg
  • Sodium: 323mg
  • Calcium: 69mg

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