Home  Recipes  Breakfast  Soup & Salad  Appetizers  Main Event  Side Dishes  Desserts  Special Diets  Party Planning  For Kids  Quick & Easy  In Season In Your Cart  Canning & Freezing  Comfort Food Redo  Supper Sized Salads  Gifts from the Kitchen  Citrus Fest  Big Game Snacks  Valentine's Day  3 meals In 1  Farm Fresh Email      Light and Nutty French Toast Bake printer friendly version email to a friend Buttery praline topping, rich egg custard and pecans combine for a brunch casserole of gigantic proportions, and not only in taste! Simple substitutions like fat-free milk and creamy soymilk for half & half, and replacing four eggs with egg whites and infusing the custard with extra vanilla cinnamon and nutmeg help this dish tip the scales toward healthy. But the biggest fat and calorie savings came from a recipe re-do for the praline topping. A couple of tries and our culinary experts perfected a buttery, crisp version of the original made with a quarter of the butter and less than three-quarters of the sugar. All of our tricks and swaps reduced saturated fat from 22 grams to 6 grams, total fat from 48 grams to 21 grams, cholesterol from 295 grams to 125 grams and overall calories from 760 to 450. French Toast cooking spray 5 slices French bread, cubed (about 8 ounces) 5 slices whole wheat bread, cubed (about 8 ounces) 4 Henry's Large Eggs 4 Henry's Large Egg Whites 2 c. Henry's Fat Free Organic Milk 1 c. Henry's Vanilla Soymilk 1 tsp. baking powder 2 tsp. vanilla extract 2 tsp. cinnamon 1/2 tsp. nutmeg, freshly ground dash of salt 1/3 c. maple syrup Spray 9X13 baking dish with cooking spray. Arrange bread in baking dish. Place remaining ingredients in blender. Pulse until well mixed. Pour over bread. Cover and refrigerate for at least 3 hours before baking, or overnight. Preheat oven to 350°F. Praline Topping 1/2 stick Henry's Unsalted Butter 1/4 c. light brown sugar, packed 1 Tbsp. light corn syrup 1 tsp. cinnamon 1/2 tsp. nutmeg 1 c. organic pecans, chopped To make praline topping, melt butter in a skillet, stir in sugar, corn syrup, cinnamon and nutmeg. Add pecan and stir until coated. Spoon praline mixture over French toast. Bake for 40 minutes, until golden. Serve with Henry's Maple syrup. Tip: Sprinkle 1 1/2 cups blueberries over the French toast before adding praline topping for a burst of sweet antioxidants. Nutritional Info, per serving (8) Original Baked French Toast Casserole 760 calories 48 g Fat 22 g Saturated fat 1 g Trans fat 295 mg Cholesterol See the original Baked French Toast Casserole recipe submitted by a Farm Fresh subscriber for a Comfort Food Redo Our Light and Nutty French Toast Bake 450 calories 21g Fat 6 Saturated fat 0 g Trans fat 125 mg Cholesterol

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