*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Today’s recipe makes me want to have brunch or brinner (breakfast for dinner) on a more regular basis! Well, we actually had this Upside-Down Orange French Toast for breakfast, twice already! We do have breakfast for dinner at least once a month at our house though.
This french toast is really simple to put together, the only tough part was waiting for it to rest and absorb all the liquid overnight! But, with that said, it’s a great breakfast to prep the night before and throw into the oven in the morning!
One more fun thing about this dish is that is uses Rhodes White Bread. I haven’t had white bread in so long besides all the Rhodes rolls that we create things with or occasionally have with dinner. Man, did I forget how good it is! I bought the 5 pack of white bread loaves, and let’s just say that I am already down to just one loaf left in my freezer! By the way, you can totally buy the wheat pack and have whole grain french toast, but I am a sucker for white bread since I only eat it occasionally.
Rhodes frozen bread loaves are great because you can put one or two in a pan in the morning, cover it with plastic wrap, and then by dinner time (or earlier depending on how warm your house is) you are ready to bake the bread and eat it! Warm bread with jam is a guilty pleasure of mine! You are going to love this!
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
Upside-Down Orange French Toast
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 tsp ground cinnamon, plus extra for sprinkling
- 1/2 cup chopped pecans, or medium pecan pieces
- 2 Tbs orange zest
- 8 slices of Rhodes White bread cut 3/4" to 1" thick (about 1 full loaf)
- 6 eggs
- 1 cup orange juice
- 1 Tbs orange extract
- 1/2 tsp salt
- Melt the butter and pour it into the bottom of a 9x13" pan. Combine the sugar, cinnamon, pecans and orange zest in a bowl. Sprinkle it on top of the melted butter.
- Lay 8 slices of Rhodes bread, cut into ¾-inch to 1-inch thick slices, on top of the cinnamon-sugar mixture.
- Combine eggs, orange juice, orange extract, and salt into a bowl. Whisk well, then pour the egg mixture on top of and around all the pieces of bread.
- Sprinkle everything with some extra cinnamon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees Fahrenheit for 30 to 45 minutes or as long as it takes to puff up and a knife inserted near the center comes out clean. Scoop the slices of french toast individually out of the pan and immediately invert each piece onto a plate, so the bottom is now right-side up. Serve plain or with a light drizzle of syrup.