Saturday, July 02, 2005

Cubed Caramel French Toast Casserole

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.


  1. I bet this would work with Splenda's new brown sugar blend. MMMM!

  2. I forgot to ask: what's brown rice syrup?

  3. Cyndi - 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.

  4. Joe---would maple syrup work for the brown rice syrup?

  5. Possibly - you could also use a light corn syrup too!