Mornings are still cool, and there’s nothing better than a nice, warm citrus-y breakfast that takes literally no effort while you’re enjoying that first cup of coffee. This is one of those make-ahead breakfast deals that is just so easy, and so delicious, there is no reason not to give it a go. Truly, I made this little ditty while the soup was simmering on evening.
- 1 cup packed brown sugar
- 1/3 cup butter, melted
- 2 tablespoons light-colored corn syrup
- Cooking spray
- 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.
2. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over sugar and butter in dish; pour egg mixture over bread. Cover and refrigerate overnight.
3. In the morning, preheat oven to 350°.
4. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
- The original recipe called for 1/3 cup pecans. The big breakfast eater in our house has not yet developed a taste for nuts, so I didn’t include them. If you do, add them after the butter / sugar mixture and before the bread.
- Instead of a 13 x 9 pan, I used one that was a little shallower (but much cuter!) and just cut one layer of bread a bit thinner.
- If the egg mixture does not come about 3/4 of the way up the pan, mix together another egg and some milk and toss it on in.
- While I didn’t have any on hand, don’t ‘cha think this would be great with some whipped cream?!