LOWFAT: Creme Caramel French Toast

[Guest guest]

* Exported from MasterCook II *

 

Creme Caramel Overnight French Toast

 

Recipe By : Innkeeper's Best Lowfat Breakfasts

Serving Size : 8 Preparation Time :0:00

Categories : Breakfast Lowfat

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup low-fat margarine

1/2 cup light corn syrup

1 cup brown sugar

1 loaf french bread

1 1/2 cups egg substitute, liquid

2 1/2 cups 1% milk

1/3 cup sugar

1 tablespoon cinnamon

1 tablespoon vanilla

1/2 tablespoon ground allspice

 

Melt margarine and corn syrup together in a small saucepan. Stir in

brown sugar and bring to a rolling boil. Let boil for 2 minutes.

 

Remove from heat and stir down to a thick syrup. While the caramel is

hot, pour into a baking pan (big enough for the slices of bread; see

below) and chill in refrigerator for 10 to 20 minutes or until

set. " You'll know it's ready when a light touch leaves your finger

print on the caramel's surface. "

 

Slice the French bread into 8 to 10 thick slices, and arrange it in

the pan over the caramel.

 

Blend egg substitute and milk with sugar, cinnamon, vanilla, and

allspice. Pour over bread. Cover and refrigerate overnight.

 

In the morning, preheat oven to 350 degrees. Remove French toast

from the refrigerator. Bake 45 minutes or until set in the middle.

Flip each piece onto a plate to serve.

 

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NOTES : " When serving this treat, flip the pieces over onto the plate

so the melted caramel sauce drips down all over your French toast.

And since it already has its own syrup, you could top it with fresh

fruit and a dollop of low-fat yogurt, " says Innkeeper Carol Beazley.