Low Calorie Overnight French Toast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (12.5-ounce) loaf French bread, cut into cubes4 cups unsweetened almond milk3 large eggs2 egg whites2 tablespoons granulated sugar2 teaspoons vanilla extract11/2 teaspoons ground cinnamon, divided1/4 teaspoon ground nutmeg1/4 cup packed Splenda light brown sugar 1/4 cup chopped pecans3 tablespoons I Can't Believe It's Not Butter Light
Spray a 9 x 13-inch baking dish with nonstick spray. Arrange bread cubes in the baking dish.
Whisk together the almond milk, eggs, egg whites, granulated sugar, vanilla, 1 teaspoon cinnamon, and nutmeg in a large bowl. Pour the milk mixture over the bread cubes, coating the bread cubes evenly with the liquid. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Preheat the oven to 350°F.
To make the topping, combine the Splenda 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.
Serving Size: 12 slices
Whisk together the almond milk, eggs, egg whites, granulated sugar, vanilla, 1 teaspoon cinnamon, and nutmeg in a large bowl. Pour the milk mixture over the bread cubes, coating the bread cubes evenly with the liquid. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Preheat the oven to 350°F.
To make the topping, combine the Splenda 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.
Serving Size: 12 slices
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 6.0 g
- Cholesterol: 46.5 mg
- Sodium: 281.5 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.5 g
- Protein: 5.4 g
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