Let me tell you why I blog: I do it because sharing food is my passion. I wake up for it! I LOVE creating recipes and content (it’s my job) because every single day is riveting and different.
So let me just start off by saying thank you! YOU all have inspired me so much, and I mean that from the bottom of my heart. I read every single email and comment; they are very much appreciated.
Whether it’s inspiring you to try a new and different recipe, teaching a new skill, or encouraging you to eat a little healthier, this blog has grown into something I am truly be proud of. My goodness, I’ve learned so much and have met incredible people along the way (including my internet friends). The opportunities have been endless.
Now I don’t mind sharing aspects about my life on here either, because like you, I’m learning something new about myself every single day. So today I’m encouraging you to step out of your comfort zone. What’s your passion? What do you want more than anything right now?
I asked myself that same question and came up with a cross between french toast and caramel rolls with a hint of orange.
Brunch time is serious business ppl.
Making french toast bake a little healthier
This recipe is lightened up from a traditional overnight french toast bake by using less butter, unsweetened almond milk instead of cream, and orange juice for natural sweet citrus flavor. You can also feel free to use coconut sugar instead of brown sugar, but to me there’s just something special about brown sugar during the holiday season.
Oh and did I mention that this french toast bake tastes like sticky caramel rolls?
I know you’re begging for weekend brunch now.
How to make overnight french toast
What I love about this french toast bake is that it can can be prepared the night before and stored in the fridge until the next morning. When you’re ready, simply bake it up for an amazing lightened-up treat. The orange truly pairs perfectly with the gooey caramel and the pecans add a lovely crunch for an unforgettable brunch.
How to store & freeze overnight french toast bake
To store: store this overnight french toast bake covered in the refrigerator for up top 3-4 days. Simply reheat slices in the microwave at 30-second intervals.
To freeze: first, wrap individual slices (or the whole thing) in plastic wrap, then aluminum foil, and then place the french toast bake in a zip-top freezer bag. When you’re ready to serve it, simply thaw the slices or full bake in the refrigerator overnight and then heat in the oven at 350 degrees F for about 20 minutes or until heated through.
If you make this recipe, I’d love to hear from you! Please leave a comment below and rate the recipe so others can know how you liked it — I appreciate it! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Upside-Down Orange Caramel Pecan French Toast Bake
Ingredients
- For the caramel:
- 2/3 cup packed brown sugar (or coconut sugar)
- 1/3 cup butter, melted
- 1/2 cup chopped pecans
- For the french toast:
- 1 1/4 cup orange juice (fresh is great!)
- 1 1/4 cup unsweetened almond milk (any milk will work)
- 2 tablespoons brown sugar (coconut sugar or pure maple syrup also works)
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 6 large eggs
- 1 teaspoon orange zest
- 1 pound/loaf day old french bread/baguette, cut into 1-inch cubes
- For the topping
- 1/4 cup packed brown sugar or coconut sugar, for sprinkling
Instructions
- Spray a 13x9-inch baking dish or 2 quart casserole dish with nonstick cooking spray.
- Combine melted butter and brown sugar in a medium bowl, pour the mixture into prepared baking dish, be sure to spread out evenly towards the sides. Sprinkle with chopped pecans. Place cubed bread evenly over the pecan mixture.
- In a large bowl, whisk together orange juice, almond milk, brown sugar, cinnamon, vanilla, eggs and orange zest. Pour egg mixture over the bread, making sure to soak each cube. If there are some dry pieces, simply push them down a bit to soak up some of the egg mixture. Cover and refrigerate at least 4 hours, but preferably overnight.
- Once ready to bake: preheat oven to 350 degrees F. Sprinkle 1/4 cup brown sugar on top of the bread. Bake for 45 minutes-1 hour or until the top of the french toast bake is golden brown. Cool for 5 minutes then cut into 8 servings.
- When you plate, flip each piece upside-down so the caramel and pecans are on top. Serve with fresh berries, yogurt, powdered sugar, or maple syrup. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Excellent every time. For my taste, I like to toast the pecans dry, separately, and sprinkle them on top as a garnish. Keeps them flavourful and crisp. This is on repeat when I want a special hands-off breakfast in the morning.
Great idea! Such a lovely breakfast treat 🙂
Love this dish! I’d like to prep and freeze this in advance for an event in a few weeks. Think it would be ok to prep through the overnight sitting in the fridge part, and then freeze it before baking? Then thaw and bake as written when the day comes? Thanks!
Hi! Hmm I’d recommend baking it fully and then freezing it 🙂
I made this for a Christmas brunch party and it was a hit! It was great for brunch because I prepped everything the night before and then just had to pop it in the oven that morning. Also, really easy to prep.
Nice! So glad to hear you guys all loved it!
Does combining orange juice and milk not lead to the mixture curdling?
Good question! I haven’t had that issue when I’ve used almond milk. Hope that it’s the same for you!
Your recipe says any milk will do, so I assumed that also included actual milk. I only use cows milk. I’ll give it a try, if a little lemon juice in milk makes buttermilk then I would imagine that much orange juice in milk would curdle though.
Let me know how that goes — hope it doesn’t curdle!
Made this dish for my family for a fun, summer breakfast treat. Unfortunately it was really soggy. What went wrong? I followed all instructions. Do I need to bake it longer, maybe?
hi! so sorry to hear this. it could have been the bread you were using wasn’t ‘dry’ enough or that you didn’t use enough bread. Next time you could also try baking it for longer or using more bread. Also be sure to check out the recipe video for more tips on visuals 🙂
Made this recipe for Easter brunch and it was a total hit! We finished it all and everyone loved it. I used coconut sugar instead of brown sugar and did about 1/8 cup of the sugar on top before baking instead of 1/4 and it was perfect! Highly recommend and will absolutely make it again!
Perfect! So happy to hear that 🙂
Love this recipe – it’s decadent without too much guilt, and the orange juice really brightens up the flavors. I hold back on some of the egg mixture because I’m not a fan of extra eggy French toast, and I do just use store-bought OJ to save a step. Turns out great every time.
Perfect! Love this one for brunch!
My family and I absolutely loved this recipe! It makes the house smell wonderful and the leftovers are delicious heated an airfryer! It makes a lot so make half for 2-3 people. I added extra pecans and a little nutmeg to my egg mixture and a little more melted butter over final sprinkle of brown sugar. All I can say is WOW!
Could I sub coconut oil for the butter in this to make completely dairy free? Thanks!! ☺️
You could, or you might want to use a vegan butter instead!
Wonderful, bright dish for brunch. The orange makes it feel elegant and unlike any french toast bake you’ve tried before. Definitely a keeper and something I will be bringing to future group brunches (when those are allowed again). I omitted the sugar in the egg/milk mixture and the sugar you’re supposed to sprinkle on top before baking to prevent the dish from coming out too sweet – having just the caramel on top gave it just the right level of sweetness. Mine definitely didn’t look as nice as Monique’s when flipped over, but a sprinkle of powdered sugar and some raspberries prettied it right up. I’ll serve it caramel side-down from now on – the crusty, toasted bread top looked beautiful coming out of the oven.
So glad you loved it! And yes powdered sugar is the best for topping 🙂
I made a double batch of this recipe for my husband’s family last year on Christmas morning. Rave reviews! I loved that I could make these ahead of time, put in the fridge and pop in the oven on Christmas morning for a crowd.
Amazing! So happy to hear that 🙂
Is this freezer friendly? If so, before or after cooking?
Yes! I’d recommend freezing after cooking. Then you can reheat in the oven 🙂
Love this recipe, so delicious,
Glad you loved it!
looks so delicious, can’t appreciate your efforts enough
Enjoy!!
My hubs LOVES this recipe. I made it for a family brunch that was cancel, and he is not mad about it ;).
Perfect for brunch! Glad he loves this one 🙂
This was really good! I used gluten free bread, which worked out just fine. My husband is not that into oranges, but he really liked it too.
Perfect! Glad you both enjoyed 🙂
I’m dying for a bite.
So delicious!
I have looked all over for Alexia products but can’t find them here in South Dakota. What would you recommend for a substitute?
Hi Lindsey! I think you could use regular french bread! 🙂
I definitely want this french toast more than anything right now!
And yes, sharing your passion on this blog is the best kind of job ever!
OMG! I want to dive in this computer and chew at this! This looks delicious!
♥, LONDA
DESIGNroundupblog.com
Love your stuff! Looking forward to your possible cookbook?
This looks absolutely decadent!!! A perfect way to begin the day. 🙂
And I love that at 24 you are following your heart and creating such incredible recipes for the world to enjoy. You are doing an incredible job! Be encouraged!!
I’m dying for a bite…lol! Looks soooooo delicious!!!
ALERT!!…THE BRUNCH “BOMB”…FOUND!….This WILL be made for the eating pleasure of my family this weekend… Two questions:…Could I possibly do step one (the melting) directly in my 9X13 Le Creuset cast-iron pan on the stove-top…then adding the pecans and bread cubes?…and 2) Here in France…while fresh bread is decidedly NOT difficult to come by…we do not have your mentioned bread brand/ingredient…would there be an appropriate/equivalent substitute or type of bread…and in what quantity?…
The orange juice must make this french toast bake “sing” …and I’m sure it would achieve operatic quality with a shot of Grand Marnier …as the French hubby suggests!….Loving that I can prep this the night prior to the noshing…as we are extremely lazy and slow to rise on the weekend mornings…Thanks so much….You do brunch fare like no other …really.
I love making French toast bakes. So much easier than actual French toast and standing there flipping them all over. This looks wonderful – so caramelized and gooey!