Easy French Toast Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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French bread with a soft crust works best because it is easier to cut. Omit the liqueur in the whipped topping, if you prefer. Garnish with a fresh strawberry or orange slice. Cooking Light, DECEMBER 2007. dark brown sugar, butter, dark corn syrup, cooking spray, milk, egg substitute, vanilla extract, salt, grated orange rind, eggs, French bread, frozen fat-free whipped topping, Grand Marnier, pecans cvt Ingredients:
147 g (2/3 cup packed) dark brown sugar |
2 tablespoons butter |
2 tablespoons dark corn syrup |
1 cooking spray |
1 1/2 cups 1% low-fat milk |
1/2 cup egg substitute |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/8 teaspoon grated orange rind |
2 large eggs |
250 g (six 1 1/2-inch-thick slices) french bread |
27 g (6 tablespoons) frozen fat-free whipped topping, thawed |
1 teaspoons grand marnier |
2 tablespoons finely chopped pecans, toasted |
Directions:
1. Combine first 3 ingredients in a small, heavy saucepan over medium heat. Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.
2. Combine milk and next 5 ingredients (through eggs) in a large shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. Pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.
3. Preheat oven to 350°.
4. Bake at 350° for 30 minutes or until lightly browned.
5. While casserole bakes, combine whipped topping and Grand Marnier. Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans.
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