Categories: breakfast
Ingredients
- 2/3 cup packed dark brown sugar
- 2 tablespoons butter
- 2 tablespoons dark corn syrup
- Cooking spray
- 1 1/2 cups 1% low-fat milk
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon grated orange rind
- 2 large eggs
- 6 (1 1/2-inch-thick) slices French bread
- 6 tablespoons frozen fat-free whipped topping, thawed
- 1 to 2 teaspoons Grand Marnier (orange-flavored liqueur)
- 2 tablespoons finely chopped pecans, toasted
Directions
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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 × 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.
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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.
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Preheat oven to 350°.
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Bake at 350° for 30 minutes or until lightly browned.
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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.
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Note:
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French bread with a soft crust works best because it is easier to cut. Omit the liqueur in the whipped topping, if you prefer. Garnish with a fresh strawberry or orange slice.