Dear Jeanne: This brunch-time delight is absolutely delish, with the added bonus that I'm able to prepare it beforehand and pop it in the oven in the morning. The aroma is intoxicating, however, I hesitate to calculate the fat content! Could you please help us lighten the toast? — Deirdre A. Bramburg, La Mesa, Calif.
Dear Deirdre: You're right, it is delish, but I calculated the fat and found a way to reduce it and still have a yummy dish. I used a light bread that had extra soy and oat fiber added, and I found I needed to add a bit more moisture to be absorbed by the fiber. The aroma, however, was just as intoxicating — a result of the cinnamon and nutmeg. What a lovely way to greet your guests!
NUTTY BAKED FRENCH TOAST
1 loaf white bread, sliced
8 eggs
2 cups milk
2 cups half-and-half
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Nut Topping:
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped nuts
1. Generously grease 13-by-9-by-2-inch baking pan.
2. Fill pan with bread slices to within 1/2 inch of top.
3. Blend together eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Pour over bread slices. Cover and refrigerate overnight.
4. Combine topping ingredients and set aside until time to bake toast.
5. Spread topping over toast. Bake at 350 F for 50 minutes until puffed and golden. If top browns too quickly, cover with foil. Makes 12 servings.
'NEW AND IMPROVED' NUTTY BAKED FRENCH TOAST
1 loaf light bread
2 cups liquid egg substitute
2 cans (12 ounces each) evaporated skim milk
2 cups fat-free half-and-half
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Topping:
1/4 cup butter, softened
2/3 cup brown sugar
2 tablespoons dark corn syrup
1/2 cup chopped nuts
1. Spray a 13-by-9-by-2-inch baking dish with a nonstick cooking spray.
2. Fill pan with bread slices to within 1/2 inch of top.
3. Blend together egg substitute, evaporated milk, fat-free half-and-half, vanilla, nutmeg and cinnamon. Pour the mixture over the bread slices. Cover tightly and refrigerate overnight.
4. Combine topping ingredients and set aside until time to bake toast.
5. Just before baking, preheat the oven to 350 F and spread the topping over the top of the bread. Bake in preheated oven for 50 minutes, or until puffed and a golden brown. If the top starts to brown too quickly, cover the baking dish with foil. Makes 12 servings.
Each serving contains approximately: Original Recipe: 548 calories; 14 g fat; 177 mg cholesterol; 505 mg sodium; 55 g carbohydrates; 14 g protein; 3 g fiber. Revised Recipe: 257 calories; 8 g fat; 12 mg cholesterol; 395 mg sodium; 38 g carbohydrates; 10 g protein; 6 g fiber.
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