1 loaf light bread
2 cups liquid egg substitute
2 12-ounce cans evaporated skim milk 2 cups fat-free half-and-half
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Coat a 13 x 9 x 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 milk, fat-free half-and-half, vanilla, nutmeg and cinnamon. Pour the mixture over the bread slices. Cover tightly and refrigerate overnight. Combine topping ingredients and set aside until 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 minutes, or until puffed and a golden brown. If the top starts to brown too quickly, cover the baking dish with foil.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 257; Total Fat: 8g; Cholesterol: 12mg; Sodium: 395mg Carbohydrates: 38g; Fiber: 6g; Protein: 10g
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