Overnight Orange Pecan Toast

Super easy, super yummy, make-the-night-before morning meal. Don't make sticky buns--make this instead. No regrets, I promise.

Adapted from Cooking Light

• 1 cup packed brown sugar
• 1/3 cup butter, melted
• 2 tablespoons light-colored corn syrup
• Cooking spray
• 1/2 cup chopped pecans
• 1 teaspoon grated orange rind
• 1 cup fresh orange juice
• 1/2 cup fat-free milk
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 large egg whites
• 2 large eggs
• 12 (1-inch-thick) slices of bread (I tried whole wheat for a slightly healthier version)

1. Combine brown sugar, butter and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

2. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate overnight (or at least one hour).

3. Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake in preheated oven at 350° for 35 minutes or until lightly browned.

Yield: 12 servings