Orange-Pecan French Toast Casserole

Ingredients

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)

Preparation 

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.

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.
Preheat oven to 350°.

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.

Experience

I found that a 9x13 inch dish was a little small for many pieces of french toast, and I used a smaller roll.  However, if you did a larger dish, the pecan topping might be a bit thin.  Also, the orange flavor was very subtle, so I think you could up the orange a bit.

Otherwise, very easy and turned out well.  I'm curious if you broke up the French toast into random pieces how it would be.  I kept the toast intact.