 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Fix this Christmas Eve and have a wonderful Breakfast ready to go in the oven Christmas Morning. I melted in the microwave equal amounts of butter and Apricot Marmalade to serve as a Syrup to pour over this when served. The original recipe came from Cooking Light, with a few changes, we fixed it more to our liking - and love the way it turned out. Ingredients:
3 tablespoons butter or 3 tablespoons brummel and brown spread |
16 ounces french bread, cut into 24 (1/2 inch) |
cooking spray or butter |
12 ounces apricot marmalade or 12 ounces smucker's sugar-free apricot preserves |
2 3/4 cups nonfat milk |
1/3 cup splenda granular |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
12 ounces egg beaters egg substitute or 6 eggs |
1/3 cup pecans, finely chopped |
Directions:
1. Spread butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in 13 X 9 inch baking dish coated with cooking spray.
2. Spread marmalade evenly over bread; top with remaining 12 bread slices, butter side up.
3. Combine milk and sugar, vanilla extract, nutmeg and eggs, stirring with a whisk.
4. Pour egg mixture over bread. Cover and refrigerate for 8 hours or overnight.
5. Preheat oven to 350 degrees.
6. Sprinkle casserole with pecans. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 5 minutes before serving.
|
|