Contributed By: hmtroska
Cooking Light
This is one of my favorite holiday brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. I adapted it from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Make Ahead
Holiday: Christmas
Meal Type: Breakfast & Brunch
Ingredients
1 cup Packed light brown sugar
1/2 cup Light-colored corn syrup
1/4 cup Butter
Cooking spray
10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
2 1/2 cups 1% low-fat milk
1 tablespoon All-purpose flour
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 Large eggs
2 tablespoons Granulated sugar
1 teaspoon Ground cinnamon
Preparation
Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in a single layer over syrup in dish.
Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.
Cook's Notes
Great when topped with vanilla or fruit yogurt!
Nutrition Information
Calories: 314
;
Total Fat: 7.2g
;
Saturated Fat: 3.2g
;
Polyunsaturated Fat: 0.6g
;
Carbohydrates: 57.4g
;
Protein: 6.2g
;
Calcium: 128mg
;
Sodium: 360mg
;
Iron: 1.6mg
;
Fiber: 1.1g