Cubed Caramel French Toast Casserole(Adapted from CL)1 cup packed light brown sugar
1/2 cup brown rice syrup
1/4 cup butter
10 slices soft french bread, cubed and left out overnight (around 10 ounces total of bread)
2 cups vanilla soy milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup egg substitute
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
In a small to medium sauce pan, add the brown sugar, syrup and butter. Cook over medium heat 5-8 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13X9 baking dish coated with cooking spray.
Scatter breadcubes over the caramel mixture, pressing down lightly.
In a large bowl, combine the soy milk, flour, vanilla extract, salt, and egg substitue. Pour egg mixture over cubed bread. Cover and refrigerate for at least 6 hours.
Preheat oven to 350
Combine 2 tablespoons granulated sugar and cinnamon. Uncover baking dish and sprinkle evenly over bread.
Bake 50-55 minutes or until golden. Cool 5 minutes before cutting.
I bet this would work with Splenda's new brown sugar blend. MMMM!
ReplyDeleteI forgot to ask: what's brown rice syrup?
ReplyDeleteCyndi - Brown rice syrup is a naturally processed sweetener, made from sprouted brown rice. It is thick and mild-flavored. I use it to replace Light corn syrup in many recipes with good success so far.
ReplyDeleteJoe---would maple syrup work for the brown rice syrup?
ReplyDeletePossibly - you could also use a light corn syrup too!
ReplyDelete