Orange French Toast Casserole

1 loaf Texas Toast
8 large eggs
2 cups half and half
½ cup 2% milk
2 Tablespoons sugar
1 tsp. vanilla extract
1 Tablespoon orange peel
2 tsp. orange extract or 2 Tablespoons Grand Marnier (orange liquor)
½ cup orange juice
¼ tsp. nutmeg
Dash of salt
Syrup

Pecan Topping:
1 stick (8 Tablespoons) butter, to room temperature
½ cup light brown sugar
1 cup chopped pecans
1 Tablespoon light corn syrup
½ tsp. cinnamon

Butter or spray a 9 x 13 casserole dish. Arrange the Texas Toast in 2 rows, overlapping the bread. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, orange peel, orange extract or Grand Marnier, orange juice, nutmeg and salt. Whisk until well combined. Pour the mixture over the bread and pour it in between the bread slices. Cover and refrigerate overnight.

Combine Pecan Topping and set aside until morning.

Preheat oven to 350 degrees. Top French toast with Pecan topping and bake for 40 minutes. Serve with your favorite syrup.

A light French toast casserole that is perfect for an Easter brunch. The best part is you make it the night before so all you have to do is pop it in the oven. The hint of orange is surprising and delicious.

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