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Ingredientes
- 1 x 12 ounce loaf light bread
- 2 c. liquid egg substitute
- 2 x 12 ounce cans evaporated skim lowfat milk
- 2 c. fat free half-and-half
- 2 tsp vanilla extract
- 1/2 tsp grnd nutmeg
- 1/2 tsp grnd cinnamon
- 1/4 c. butter softened
- 2/3 c. brown sugar
- 2 Tbsp. dark corn syrup
- 1/2 c. minced nuts
Direcciones
- Coat a 13-by-9-by-2-inch baking dish with a nonstick cooking spray.
- Fill pan with bread slices to within 1/2 inch of top.
- Blend together egg substitute, evaporated lowfat milk, fat-free half-and-half, vanilla, nutmeg and cinnamon. Pour the mix over the bread slices. Cover tightly and chill overnight.
- Combine topping ingredients and set aside till time to bake toast.
- Just before baking, preheat the oven to 350 degrees and spread the topping over the bread. Bake in preheated oven for 50 min, or possibly till puffed and a golden. If the top starts to brown too quickly, cover the baking dish with foil.
- TIPS: Jeanne needed to add in a bit more moisture to be absorbed by the fiber in the light bread which had extra soy and oat fiber added.
- Description: "Baked french toast with egg substitute"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 300 | |
| Calories from Fat 104 | 35% |
| Total Fat 12.01g | 15% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 422mg | 18% |
| Potassium 413mg | 12% |
| Total Carbs 37.07g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 19.64g | 13% |
| Protein 11.6g | 19% |
