Strawberry-Filled French Toast with Caramel and Pecans

By fluteanjel

Ingredients

• Sauce:
• 1/2  cup  granulated sugar
• 3  tablespoons  water
• 1  tablespoon  butter
• 1/2  cup  evaporated fat-free milk
• 1/2  teaspoon  vanilla extract
• 1/8  teaspoon  salt
• French Toast:
• Cooking spray
• 1  (12-ounce) loaf French bread, cut into 16 (1/4-inch-thick) slices
• 1/2  cup  strawberry preserves
• 2  cups  fat-free milk
• 3/4  cup  egg substitute
• 1  tablespoon  vanilla extract
• 1/8  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 2  large eggs
• 3  tablespoons  chopped pecans
• 2  tablespoons  powdered sugar

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

To prepare sauce, combine granulated sugar and water in a medium, heavy saucepan. Cook over medium-low heat 3 minutes or until the sugar dissolves. Cover and cook over medium heat 1 minute. Uncover and cook 5 minutes or until light golden (do not stir).

Remove from heat, and let stand 1 minute. Add butter; stir until melted. Add evaporated milk; stir constantly. Place pan over medium heat; cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.

To prepare French toast, pour sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange 8 bread slices in dish. Spread preserves evenly over bread; top with remaining bread.

Combine fat-free milk and next 6 ingredients (through eggs). Pour milk mixture over bread; sprinkle with pecans.

Preheat oven to 350°.

Bake, uncovered, at 350° for 35 minutes or until top is golden. Let cool 5 minutes. Sprinkle with powdered sugar.