Assemble this breakfast casserole the night before then pop it in the GSO first thing in the morning for a nice solar baked weekend breakfast. Set the GSO out before going to bed to catch the first morning rays.
Sun Oven Baked French Toast
2/3 cup packed light brown sugar
2 tablespoons butter
2 tablespoons corn syrup
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon grated orange rind
6 (1 1/2-inch-thick) slices French bread
2 tablespoons chopped pecans, toasted
Set Global Sun Oven out to preheat.
Coat two 9 x 7-inch baking dishes with cooking spray.
Combine sugar, butter, and corn syrup in a small, heavy saucepan over medium heat. Cook, stirring constantly until bubbly and the sugar dissolves; about 5 minutes. Pour sugar mixture into prepared baking dishes, spreading it evenly over bottoms. Set aside; cool completely.
Combine milk, eggs, vanilla, salt and orange rind in a large bowl. Dip bread slices, one at a time, in the egg mixture and arrange slices in the baking dishes. Divide any remaining egg mixture over the bread slices. Cover with tin foil and refrigerate overnight.
Stack baking dishes in GSO and cover with a tea towel and bake until lightly browned; about 45 minutes.
Top with toasted pecans and whipped cream.