This is one of my favorite holiday brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. I adapted it from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich." -Vanessa Johnson
Yield 10 servings (serving size: 1 piece)
Ingredients
* 1 cup packed light brown sugar
* 1/2 cup light-colored corn syrup
* 1/4 cup butter
* Cooking spray
* 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
* 2 1/2 cups 1% low-fat milk
* 1 tablespoon all-purpose flour
* 1 1/2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon ground cinnamon
Preparation
Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in a single layer over syrup in dish.
Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.
Nutritional Information
Calories:314 (21% from fat)
Fat:7.2g (sat 3.2g,mono 2.8g,poly 0.6g)
Protein:6.2g
Carbohydrate:57.4g
Fiber:1.1g
Cholesterol:57mg
Iron:1.6mg
Sodium:360mg
Calcium:128mg
Vanessa Johnson, Cooking Light, DECEMBER 2005
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