Overnight Tangerine French Toast Casserole

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe written and created by Tracy Shaw of Food Wine Sunshine.

1 loaf of bread, cut into 1-inch pieces
2 tablespoons finely grated fresh tangerine zest (from about 2 Noble Citrus Autumn Honey tangerines)
3 tablespoons granulated sugar
1 teaspoon cinnamon
6 eggs
2 cups whole Florida Milk
1 tablespoon vanilla extract
1/2 cup maple syrup
2 tablespoons freshly squeezed tangerine juice - approx juice from 1 (one) Autumn Honey tangerine
1 Autumn Honey tangerine, peeled and divided into segments
Powdered sugar, for garnish if desired

Spray your favorite casserole dish or 9x13 baking dish with olive oil spray. Add the bread cubes to the dish and set aside.
In a large bowl, add eggs, milk, cinnamon, sugar, vanilla and tangerine zest. Whisk well.
Evenly pour the mixture over the bread. Use a spatula or spoon to push the bread down.
Cover with plastic wrap and refrigerate overnight.
When you are ready to bake, preheat the oven to 350°F
Remove the baking dish from the refrigerator and let it sit while the oven is heating.
Bake covered for 30-45 minutes until the casserole is set.
Uncover and bake for another 5 - 10 minutes.
While the casserole is baking uncovered, prepare the syrup. Combine the maple syrup, juice from one tangerine juice, and tangerine segments in a medium saucepan.
Cook over medium-high heat, stirring occasionally, about 10 minutes.
Remove the casserole from the oven, top with the tangerine segments from the maple syrup and dust with powdered sugar.
Drizzle on the tangerine-infused maple syrup.
Serve with Florida Milk!