- 10
- 45 mins
Ingredients
- 1 cup liquid egg substitute
- 2 large eggs
- 2-1/2 cups low-fat milk
- 2/3 cup Splenda granulated sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1-1/2 teaspoons cinnamon
- 12 ounces French bread, cut into 10 1-1/2 inch thick slices
- 2 teaspoons powdered sugar (optional)
Preparation
Step 1
Spray a 13 X 9-inch baking dish with nonstick cooking spray.
In a large bowl, whisk together the egg substitute, eggs, milk, sweetener, extracts, and cinnamon until well mixed. Soak the bread slices in the egg mixture, arrange snuggly in a baking dish, and pour any remaining egg mixture over the bread. Cover and refrigerate the casserole overnight (or for at least one hour).
Preheat the oven to 350 degrees F. Bake for 40-45 minutes, until puffed in the center and lightly browned.
Remove from the oven and lightly dust with powdered sugar before serving, if desired.
Or Try This: Take Oven-Baked French Toast to new heights by serving it with Easy Quick Raspberry Sauce. Thaw one 12-ounce bag of frozen, unsweetened raspberries. Place raspberries in a bowl and mash with 2 to 4 tablespoons Splenda granulated sweetener to taste. Serve at room temperature or heat in the microwave until warm.