This is same concept as "Overnight French Toast" - where you prepare it the night before and then bake it in the morning. However, being a cereal eater for breakfast, I prefer to eat this in the evening as dessert instead. But suit yourself, it'll work morning or night - as long as it has at least 6 hours to SIT before you bake it. This recipe works great with gluten free bread, as soaking it all day or night makes it much softer than it typically is.
¼ cup splenda brown sugar
¼ cup granulated stevia
2 T light butter
1 T Molasses
6 slices bread (gluten free bread, such as Udi's works great in this recipe as well)
2 tsp egg replacer & 1/4 c water OR 1/3 c liquid egg substitute
1 ¾ c Almond milk
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp nutmeg
1 T Truvia & "I Can't Believe It's Not Butter" Spray
1. Spray a 9 x 13 pan with cooking spray
2. In a small saucepan, melt the brown sugar, stevia, butter and molasses until boiling. Pour into the prepared pan
3. Arrange the bread in the pan in 2 rows, lengthwise
4. In a large bowl combine the additional ingredients and whisk until well blended.
5. Pour the mixture over the bread, making sure all the slices are covered evenly.
6. Cover the pan with foil and refrigerate overday or overnight
7. The next morning heat the oven to 350. Spray the top of casserole with spray butter and sprinkle with Truvia and cinnamon
8. Bake for 40 minutes or until toast is lightly browned. Serve immediately
Nutrition: Makes 6 slices of French Toast
If Made with "Light Bread" (50 calories per slice) - 110 - 115 calories per slice
If Made with "Gluten Free Bread (90-100 calories per slice) - 150 - 160 calories per slice