Upside-Down Orange Caramel Pecan French Toast Bake Recipe
This Upside-Down Orange Caramel Pecan French Toast Bake is a delightful breakfast casserole featuring layers of caramelized pecans and brown sugar topped with a moist, spiced orange-infused custard soaking day-old French bread. Perfect for a weekend brunch, it combines the rich flavor of caramel and nuts with the fresh brightness of orange zest and juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 15 minutes (including refrigeration time)
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 or baguette, cut into 1-inch cubes
For the Topping:
- 1/4 cup packed brown sugar or coconut sugar, for sprinkling
Instructions
- Prepare the Caramel Layer: In a mixing bowl, combine the packed brown sugar and melted butter until smooth. Spread this mixture evenly into the bottom of a greased baking dish. Sprinkle the chopped pecans evenly over the caramel layer to create a nutty base for the French toast bake.
- Make the Custard Mixture: In a large bowl, whisk together the orange juice, unsweetened almond milk, brown sugar, ground cinnamon, pure vanilla extract, eggs, and orange zest. Mix thoroughly until the brown sugar dissolves and the mixture is well combined.
- Assemble the Bake: Add the cubed day-old French bread into the custard mixture. Gently toss or stir to ensure all pieces are well coated with the custard. Pour the custard-soaked bread evenly over the pecan and caramel layer in the baking dish. Press down lightly to submerge the bread in the custard.
- Refrigerate to Soak: Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the bread to absorb the custard fully, making the bake moist and flavorful.
- Add the Topping: Before baking, sprinkle the additional 1/4 cup of packed brown sugar evenly over the top of the soaked bread. This will help create a sweet, caramelized crust as it bakes.
- Bake the French Toast: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake uncovered for 45 to 55 minutes, or until the top is golden brown, the custard is set, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the French toast bake from the oven and allow it to cool for about 10 minutes before serving. This helps the caramel layer firm up slightly and makes slicing easier. Serve warm for best taste.
Notes
- Day-old bread works best as it absorbs the custard without becoming too mushy.
- You can substitute brown sugar with coconut sugar or pure maple syrup in the custard for a different sweetness profile.
- Using fresh orange juice and zest adds vibrant flavor; bottled juice can be used if fresh is unavailable.
- For a dairy-free version, almond milk or other plant-based milks work perfectly.
- The bake can be prepared the night before, refrigerated, and baked fresh in the morning.
- Add a pinch of salt to the caramel for a subtle salted caramel variation.
