Meals Matter

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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.

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!

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