Easy French Toast Casserole

Another recipe from the new issue of Cooking Light. I'll post a link to the original recipe as soon as it is available online. I am a HUGE french toast fan, and this was simply amazing. I will be making this every time I have overnight visitors from now on! I was shocked that my husband (who normally drenches pancakes and french toast in syrup) did not add a thing to these -- they were perfect, and so easy to make. I used whipped cream on top because I had it in my fridge, but I bet the whipped topping with Grand Marnier would be amazing as well. My only suggestion is that you plan on two slices per person -- one was simply NOT enough! :)




Easy French Toast Casserole

From Cooking Light, December 2007

• 2/3 C packed dark brown sugar
• 2 Tbsp. butter
• 2 Tbsp. dark corn syrup
• Cooking spray
• 1 1/2 C 1% low-fat milk
• 1/2 C egg substitute
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. grated orange rind
• 2 large eggs
• 6 (1 1/2-inch-thick) slices French bread
• 6 Tbsp. frozen fat-free whipped topping, thawed
• 1 to 2 tsp. Grand Marnier (orange-flavored liqueur)
• 2 Tbsp. finely chopped pecans, toasted

1. Combine first 3 ingredients in a small, heavy saucepan over medium heat. Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into bottom of a 13 X 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.
2. Combine milk and next 5 ingredients (through eggs) in a large, shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Bake at 350 for 30 minutes or until lightly browned.
5. While casserole bakes, combine whipped topping and Grand Marnier. Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans. Yield: 6 servings.

CALORIES 352 (23% from fat); FAT 8.8g (sat 3.5g, mono 2.8g, poly 0.9g); PROTEIN 11.1g; CARB 58.1g; FIBER 1.2g; CHOL 83mg; IRON 2.6mg; SODIUM 466mg; CALC 191mg