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Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup brown sugar SPlenda Blend -- ( was 1 cup brown sugar in orig recipe)
1/3 cup light butter -- melted (Was reg butter in orig recipe)
2 tablespoons corn syrup, light
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup skim milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
1/2 cup Egg Beaters® 99% egg substitute -- (was 2 large eggs in original recipe)
1 pound french bread -- (1-inch-thick) About 1 pound
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Description:
"This overnight French toast casserole saves you the trouble of standing over a griddle flipping individual slices of French toast."
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup brown sugar SPlenda Blend -- ( was 1 cup brown sugar in orig recipe)
1/3 cup light butter -- melted (Was reg butter in orig recipe)
2 tablespoons corn syrup, light
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup skim milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
1/2 cup Egg Beaters® 99% egg substitute -- (was 2 large eggs in original recipe)
1 pound french bread -- (1-inch-thick) About 1 pound
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Description:
"This overnight French toast casserole saves you the trouble of standing over a griddle flipping individual slices of French toast."
