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Upside-Down Orange Caramel Pecan French Toast Bake Recipe

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3.9 from 28 reviews

This Upside-Down Orange Caramel Pecan French Toast Bake is a decadent breakfast treat featuring a rich caramel pecan base topped with tender, orange-infused french toast cubes. Perfectly soaked overnight and baked to a golden brown, it’s a crowd-pleaser that combines zesty citrus, warm spices, and nutty crunch for an unforgettable morning meal.

  • Total Time: 5 hours 15 minutes (including at least 4 hours chilling)
  • Yield: 8 servings

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 fresh orange juice
  • 1 1/4 cup unsweetened almond milk (or any milk of choice)
  • 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 (1 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

  1. Prepare the baking dish: Spray a 13×9-inch baking dish or 2-quart casserole dish thoroughly with nonstick cooking spray to prevent sticking and to make cleanup easier.
  2. Make the caramel pecan base: In a medium bowl, combine melted butter and brown sugar. Pour this mixture evenly into the prepared baking dish, spreading it toward the sides. Sprinkle chopped pecans evenly over the caramel layer.
  3. Assemble the bread layer: Place the cubed day-old french bread evenly over the pecan and caramel mixture, creating a uniform layer.
  4. Mix the custard: In a large bowl, whisk together the fresh orange juice, unsweetened almond milk, brown sugar, ground cinnamon, pure vanilla extract, eggs, and orange zest until well combined and smooth.
  5. Soak the bread: Pour the custard mixture over the bread cubes, ensuring each piece is well soaked. Push down any dry pieces to absorb more of the egg mixture. Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and bread to fully absorb the custard.
  6. Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
  7. Top and bake: Sprinkle 1/4 cup brown sugar evenly over the soaked bread. Bake uncovered for 45 minutes to 1 hour, or until the top is golden brown and the bake is set.
  8. Cool and serve: Let the bake cool for 5 minutes. To serve, cut into 8 portions. Flip each piece upside-down so the caramel and pecans are on top for a beautiful presentation. Serve with fresh berries, yogurt, powdered sugar, or maple syrup as desired. Enjoy!

Notes

  • Storage: Cover and store leftovers in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave at 30-second intervals until warmed through.
  • Freezing: Wrap individual slices or the entire bake tightly with plastic wrap followed by aluminum foil, then place in a zip-top freezer bag. Thaw in the refrigerator overnight before reheating in a 350°F oven for about 20 minutes or until heated through.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast / Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/upside-down-orange-caramel-pecan-french-toast-bake-recipe/