Kathy's French toast casserole with peaches
2 bags (1 lb. each) frozen peach slices
(unsweetened, not in syrup)
1/2 cup water
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1/4 cup Splenda
2 tablespoons cornstarch
1 (16-oz.) loaf of Pepperidge Farm Whole
Grain Cinnamon Swirl with Raisins bread,
cut into 1-inch cubes
1 1/2 cups EggBeaters
1 1/2 cups fat-free milk
1 tablespoon pure vanilla extract
2 teaspoons cinnamon
Combine frozen peaches, water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
Lightly coat a 9-by-13 baking dish with cooking spray. Put half of the peach sauce in a storage container and refrigerate it. Cover the bottom of the baking dish with the other half of the peach sauce. Scatter the cubes of bread on top of the peach sauce.
In a medium bowl, whisk together the EggBeaters, milk, vanilla and cinnamon. Pour the egg mixture over the bread cubes evenly. Tamp down the bread with a spatula to thoroughly soak each piece of bread in the egg mixture. Cover baking dish with aluminum foil and refrigerate overnight.
The next morning, slide the dish into a cold oven with the foil on. Turn oven on to 350 degrees. After baking for 25 minutes, remove the foil and bake for 20 more minutes. While the casserole is baking, warm up the other half of the peach sauce in the microwave or in a saucepan on the stove. (Times and temperatures vary depending on your microwave.)
Let the casserole stand 5 minutes before serving. Top each serving of French toast casserole with a generous spoonful of warm peach sauce.
Per serving: 242 calories, 2.3 fat g, 0 mg cholesterol, 309 mg sodium, 42 carb g, 6 fiber g, 13 protein g.