Lightened Up Crème Brûlée French Toast Recipe
A make-ahead baked French toast casserole with a sweet sugar-coated bottom, perfect for a Christmas morning breakfast.
This was a recipe make-over requested by one of my readers I was excited to tackle. The original recipe calls for a stick of butter, lots of eggs and half-and-half cream. Although this has been lightened up by removing the butter, replacing the cream with milk and most of the eggs with egg substitute, your guests will never know it. What’s better than waking up with a house full of guests and having a no-fuss breakfast when you wake up. Serve this with fresh fruit to complete your table.
This uses a half loaf of challah bread, so you can easily double this and make two if you have more guests. And as an fyi, portions are pretty large, if you cut this into 8 pieces, it would be 7 points plus.
Lightened Up Crème Brûlée French Toast
1 cup unpacked brown sugar
1/4 cup water
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt
1 tsp powdered sugar
1 tsp cinnamon
In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.
Top with cinnamon and powdered sugar.