French Toast Casserole From Patricia Yield: 6 Servings
Ingredients: 1 loaf Italian bread--cubed 8 Ounces cream cheese 1/2 Cup Splenda sugar, divided or regular sugar 1/2 Teaspoon Vanilla 1/2 Cup Pecans, optional 4 eggs 2 Cups Milk 1 Teaspoon Cinnamon 2 Tablespoons melted butter Directions: Place half of the bread cubes in a greased 9 x 13 baking pan. Melt cream cheese (carefully!) in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes. Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes. Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook. Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings. NOTES : The French toast casserole is not very sweet. It is meant to be eaten with syrup just like regular French toast, and it is extremely yummy. Nutritional Facts: Per Serving (excluding unknown items): 392 Calories; 29g Fat (65.7% calories from fat); 10g Protein; 24g Carbohydrate; 1g Dietary Fiber; 204mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
