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Ingredientes
- Nonstick cooking spray
- 1 c. Brown sugar - (packed)
- 1/2 c. Margarine - (1 stick)
- 1/2 c. Minced pecans
- 16 slc Italian or possibly French bread 1/2" thk - (to 20) don't remove crusts
- 1 c. Apricot or possibly strawberry preserves
- 16 lrg Large eggs or possibly 12 extra-large Large eggs
- 2 c. Lowfat milk
- 1 Tbsp. Vanilla
- 1/2 tsp Freshly grated nutmeg Yogurt or possibly lowfat sour cream for garnish Fresh fruit for garnish
Direcciones
- Generously coat a 9- by 13-inch pan with cooking spray.
- Combine sugar and margarine in small saucepan; heat till bubbly. Pour into prepared pan. Sprinkle with pecans. Fit a layer of bread slices into pan, filling in gaps with torn pcs of bread. Spread bread with 2 wide ribbons of preserves. Top with second layer of bread slices, again filling in gaps with torn pcs.
- Beat together Large eggs, lowfat milk, vanilla and nutmeg; pour over bread. Cover and chill overnight.
- The next day, preheat oven to 350 degrees (see note). Bake uncovered for 45 to 55 min, till top is golden brown and caramel is melted. Invert onto large platter or possibly cookie sheet; remove pan. Caramelized portion will be on top. Cut and serve with a dollop of lowfat sour cream or possibly yogurt and fresh fruit.
- Yield: 8 to 10 servings.
- Note: For puffy French toast, preheat oven to 250 degrees. Bake for 30 min, then increase heat to 350 degrees and bake for 30 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 8 servings | |
| Calories 782 | |
| Calories from Fat 239 | 31% |
| Total Fat 26.94g | 34% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 2.11g | |
| Cholesterol 420mg | 140% |
| Sodium 1139mg | 47% |
| Potassium 491mg | 14% |
| Total Carbs 105.85g | 28% |
| Dietary Fiber 3.8g | 13% |
| Sugars 35.91g | 24% |
| Protein 30.14g | 48% |
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