Baked French Toast Casserole

Baked French Toast Casserole

I made this delicious casserole recipe this past week for Ryan and me. We thoroughly enjoyed its sweet flavor and it wasn’t too unhealthy for a breakfast (or breakfast supper, as we had) side. The recipe originally came from the Food Network but I paired Paula Deen’s version to one a little healthier!

8 thick slices French bread
4 eggs
1 cup milk
2 tablespoons Splenda
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Dash salt
1/4 cup (1/2 stick) light butter
1/2 cup Splenda brown sugar blend
1/2 cup chopped pecans
1 tablespoon light (low calorie) corn syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Maple Syrup (for serving)

Arrange sliced bread in bottom of a greased 9″ square baking dish. In a bowl, combine eggs, milk, Splenda, vanilla, cinnamon, nutmeg, and salt. Beat with a whisk until blended. Pour egg mixture over bread slices, making sure all slices are covered evenly. Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees. Combine light butter, brown sugar blend, pecans, corn syrup, cinnamon, and nutmeg to create Praline Topping and spread evenly over bread in pan. Bake for about 30 minutes. Serve with maple syrup.