It might be called the Simple French Toast Bake, but there’s nothing simple about how it tastes! Bread soaked in a sweet, orange-infused custard and coated in a smoky, crunchy brown sugar and butter topping certainly feels and tastes decadent. But then, the Simple French Toast Bake tops itself with a creamy, fluffy orange whip with crunchy, butter pecans! Breakfast has never felt so straightforward and yet so, so amazing!
Ingredients
For the French toast:
- 2/3 cup dark brown sugar, packed
- 2 tablespoons butter
- 2 tablespoons dark corn syrup
- 1 1/2 cups 1% milk
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon orange zest
- 2 large eggs
- 6 (1 1/2-inch-thick) slices French bread
For the topping:
- 2 teaspoons orange-flavored liqueur
- 6 tablespoons frozen whipped topping, thawed
- 2 tablespoons pecans, toasted and finely chopped
Directions
Step 1 –Spray a 9×13-inch baking dish with nonstick spray.
Step 2 –Combine the brown sugar, the butter, and the corn syrup in a small, heavy saucepan over medium heat.
Step 3 –Cook the sugar mixture, stirring constantly, until bubbly and the sugar dissolves, about 5 minutes.
Step 4 –Pour the sugar mixture into the prepared baking dish, spreading it out evenly.
Step 5 –Allow the sugar mixture to cool completely.
Step 6 –Whisk together the milk, the egg substitute, the vanilla extract, the salt, the orange zest, and the eggs in a large shallow bowl.
Step 7 –Dip one slice of the bread in the milk mixture and place it on top of the sugar mixture in the baking dish.
Step 8 –Repeat the process with the remaining bread slices.
Step 9 –Pour any of the remaining egg mixture over the bread slices.
Step 10 –Cover the baking dish and refrigerate it for at least 8 hours and up to overnight.
Step 11 –Preheat the oven to 350 degrees F.
Step 12 –Bake the casserole until lightly browned, about 30 minutes.
Step 13 –Combine the orange liqueur and the whipped topping.
Step 14 –Serve the French toast bake topped with the orange whipped topping and the pecans.
