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Crème Caramel Overnight French Toast

Servings:

Makes 9 Servings

Ingridients:

Crème Caramel:
1 cup brown sugar
¼ cup butter
½ cup honey
1 tablespoon cinnamon
1 tablespoon nutmeg
2 tablespoons dried orange peel
1 loaf French bread, cut into 8–9 slices
1½ cups liquid egg substitute
2½ cups nonfat milk
¹/₃ cup sugar
1 tablespoon cinnamon
½ tablespoon ground allspice
1 tablespoon vanilla extract

Directions:

Spray a 9½ x 13-inch baking dish with non-stick cooking spray. Mix Crème Caramel ingredients together in a small saucepan over low heat. Just when mixture is about to boil, turn off the heat and mix again thoroughly. While caramel is hot, pour into your baking dish and chill in the refrigerator for 10-20 minutes, or until set. You’ll know it’s ready when a light touch leaves your fingerprint on the caramel’s surface. Place sliced French bread in the baking dish over the caramel mixture. In a medium bowl, combine egg substitute, milk, sugar, cinnamon, allspice and vanilla extract. Pour mixture over bread. Cover dish and refrigerate overnight. In the morning, preheat oven to 350°F. Bake French toast on top oven rack until set (approximately 1 hour). When serving, flip pieces onto the plate so that the caramel sauce drips down over the toast. Top with fresh fruit and a dollop of low-fat yogurt to serve.

“This delicious breakfast dish is one of the most popular and most requested dishes that we serve. It has evolved over the years to reflect our continuing efforts to provide healthy, delicious cuisine.” —Innkeeper, Beazley House Bed & Breakfast Inn --Beazley House Bed & Breakfast Inn

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