Orange-Vanilla French Toast Casserole

1 c. packed light brown sugar
6 T. butter, melted
1 c. pure maple syrup, divided
Cooking spray
1 c. chopped toasted pecans, divided
1 baguette, sliced into 12 slices, 1" thick, ends discarded
5 large eggs, lightly beaten
1-1/4 c. whole milk
2 T. granulated sugar
1 t. orange zest
1 T. fresh orange juice (from 1 orange)
1/2 t. ground cinnamon
1-1/4 t. vanilla extract, divided
2 T. bourbon
Powdered sugar, for serving

Stir together brown sugar, melted butter, and 1/4 c. of the maple syrup. Spread into a 13 x 9" baking dish lightly coated with cooking spray. Sprinkle with 3/4 c. of the pecans. Arrange baguette slices evenly on top.

Whisk together eggs, milk, sugar, orange zest, orange juice, and 1 t. of the vanilla. Pour over baguette slices. Cover and chill 8 hours.

Preheat oven to 350 degrees. Remove dish from refrigerator and let stand at room temperature 10 minutes. Bake, uncovered, until golden brown and set, about 35 minutes.

During the final 10 minutes of baking, combine bourbon and remaining 3/4 c. maple syrup and 1/4 t. vanilla in a saucepan. Cook over low heat, stirring, until warm, about 2 minutes. Remove from heat and cover pan.

When casserole is done, sprinkle powdered sugar over the top with remaining 1/4 c. pecans. Serve with warm syrup on the side.

Serves 6.

Adapted from Southern Living magazine, April 2019, p. 122.