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Recipe of the Month: Orange Praline French Toast

March 4, 2011

Orange Praline French ToastWhen cooking for 10-18 in a kitchen as small as the one at the Catherine Ward House, it’s always great to have an arsenal of easy, make ahead recipies at your finger tips. One of current favorites (and favorites with our guests) is an Orange Praline French Toast. This French toast is a twist on traditional French toast in that it is made the day before and rests overnight before being baked in the morning for about 30-35 minutes.

Recipe following the jump. (click “read more”)

Orange Praline French Toast

Prep Time: 20 Minutes

Cook Time: 30-35 Minutes

Makes 12 pieces of French Toast. We normally serve 2 pieces of toast per person.


  • 1 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons light corn syrup
  • 1/3 cup chopped pecans
  • 12 (3/4 inch thick) slices French bread – when available, we try to use multi-grain/whole-grain French bread.
  • 1 teaspoon grated orange zest – we use 1 teaspoon of orange extract rather than zest.
  • 1 cup fresh orange juice
  • 1/2 cup 2% milk
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 2 eggs
  • Directions:

    1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
    2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
    3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
    4. Bake for 35 minutes in the preheated oven, until golden brown. When serving, flip the French toast over so the praline topping is face-up. The topping acts as a syrup, so no need to offer any when serving this dish.
    2 Comments leave one →
    1. April 1, 2012 11:19 am

      This is so easy to make. Thanks so much for posting the recipe, I did all the prep last night and it’s in the oven right now. It smells amazing, I can’t wait to serve it!


    1. Recipe of the Month: Baked Rolled Omelet « Catherine Ward House Inn Blog

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