501 less calories
182 mg less cholesterol
1(12.5-ounce) loaf whole-wheat French bread, cut into 18 slices (3/4-inch-thick slices)
3 cups low-fat milk
1 cup fat-free half-and-half
3 large eggs
2 egg whites
2 tablespoons granulated sugar
2 teaspoons vanilla extract
11/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup packed light brown sugar
1/4 cup chopped pecans
3 tablespoons light stick butter
1 1/2 cups light raspberry syrup
Spray a 9 x 13-inch baking dish with nonstick spray. Arrange bread slices in the baking dish.
Whisk together the milk, half-and-half, eggs, egg whites, granulated sugar, vanilla,
1 teaspoon cinnamon, and nutmeg in a large bowl. Pour the milk mixture over the bread slices, coating the bread slices evenly with the liquid. Spoon some of the mixture in between the slices. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Preheat the oven to 350°F.
To make the topping, combine the brown sugar, pecans, butter, and the remaining 1/2 teaspoon cinnamon in a medium bowl. Sprinkle the topping evenly over the bread. Bake, uncovered, until puffed and golden, about 45 minutes. Serve with the syrup.
Per Serving: 226 Cal; 8 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 46 g Carb; 2 g Fiber; 16 g Sugar; 132 mg Calcium; 1 mg Iron; 300 mg Sodium; 69 mg Cholesterol
Original Recipe by Paula Deen: Baked French Toast Casserole
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 12 servings (1/12th casserole with 2 tablespoons raspberry syrup)
Prep Time: Day ahead
Cook Time: 45 minutes
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