Ingredients for Light French Toast Casserole With Peaches
- Peach Slices
- Sugar Substitute
- 1 tablespoon cornstarch
- Whole Grain Cinnamon Raisin Bread
- Egg Substitute
- Nonfat Milk
- Vanilla Extract
- 1 teaspoon ground cinnamon
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How to Make Light French Toast Casserole With Peaches
- In a saucepan, combine 1 (16-ounce) package frozen sliced peaches, ½ cup water, 1/4 cup Splenda (or granulated sugar to taste), and 1 tablespoon cornstarch. Cook over medium-low heat, stirring frequently, until thickened and bubbly (about 5-7 minutes).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Divide the peach sauce in half. Refrigerate one half for later.
- Pour half of the peach sauce into the prepared baking dish. Arrange 6 cups of cubed challah bread (or other sturdy bread) evenly over the sauce.
- In a medium bowl, whisk together 6 large eggs, 2 cups milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon.
- Gently pour the egg mixture evenly over the bread cubes. Use a spatula to gently press the bread down, ensuring it absorbs the custard.
- Cover the baking dish with foil and refrigerate overnight.
- Preheat oven to 350°F (175°C).
- Remove the baking dish from the refrigerator and place in the cold oven. Bake for 25 minutes with foil, then remove the foil and bake for an additional 20 minutes, or until golden brown and set.
- Meanwhile, gently warm the reserved peach sauce in a microwave-safe bowl or a small saucepan over low heat.
- Let the casserole stand for 5 minutes after baking to allow it to set slightly.
- Serve warm, topped with a generous spoonful of the warm peach sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
92g
Fat
1g
Carbs
9g
