- 1 cup packed brown sugar
- 1/3 cup butter, melted
- 2 tablespoons light-colored corn syrup
- Cooking spray
- 1/2 cup pecans
- 1 1/2 teaspoons grated orange rind
- 1 cup fresh orange juice
- 1/2 cup skim milk
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 large egg whites
- 2 large eggs
- 12 slices (1-inch thick) French bread
Combine the brown sugar, butter and corn syrup; coat a 9- by 13-inch baking dish with nonstick spray and pour ingredients into dish. Sprinkle with pecans. Combine the orange rind and next 7 ingredients (not the bread slices), and stir with a whisk. Arrange bread slices over pecans in dish and pour the egg mixture over the bread. Cover and refrigerate one hour or up to overnight. Preheat oven to 350°. Carefully turn over the bread slices to absorb excess egg mixture. Let stand a room temperature for 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Recipe provided by Ohio Poultry Association.
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