Light French Toast Casserole With Peaches

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 (1 lb) bags frozen peach slices (unsweetened, not in syrup)
• 1/2 cup sugar substitute (splenda)
• 2 tablespoons cornstarch
• 16 ounces whole grain cinnamon-raisin bread (pepperidge farm whole grain with cinnamon and raisins)
• 1 1/2 cups egg substitute (eggbeaters)
• 1 1/2 cups nonfat milk
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon

Recipe

• 1 combine the frozen peaches, 1/2 cup water, splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
• 2 lightly coat a 9x13 inch baking dish with cooking spray (pam).
• 3 put half the peach sauce in a storage container and refrigerate it.
• 4 cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
• 5 in a medium bowl, whisk the egg beaters,milk,vanilla and cinnamon.
• 6 pour the egg mixture over the bread cubes evenly.
• 7 tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
• 8 cover the baking dish with foil and refrigerate overnight.
• 9 the next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
• 10 after baking for 25 minutes, remove the foil and bake for 20 more minutes.
• 11 while the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
• 12 let the casserole stand for 5 minutes before serving.
• 13 top each serving with a generous spoonful of warm peach sauce and serve.