French Toast Casserole

French Toast Casserole
by: Sharyn Adams

Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes

1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional

1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)

Nutrition:

One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)

Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g

Diabetic Exchanges: 1 starch, 1 lean meat