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!
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!
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.