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.
See how to make this overnight french toast bake:
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.
Upside-Down Orange Caramel Pecan French Toast Bake
A lightened up overnight french toast bake that tastes just like a sticky caramel roll. Slight orange flavor pairs perfectly with gooey caramel and pecans add a lovely crunch. A delicious morning brunch treat!
- 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
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 by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats