Reduced Fat Caramel French Toast

1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons corn syrup
12 slices (12 ounces) high-fiber/low-fat bread, torn or cut into 2-to 4-inch pieces
1 cup liquid egg substitute or 1 cup egg whites (about 6)
2 1/2 cups fat-free milk
1 tablespoon vanilla extract
1 1/2 tablespoons sugar
1 1/2 teaspoons cinnamon
1 tablespoon butter, melted

• Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.
• Combine the brown sugar, butter and com syrup in a small, heavy saucepan.
• Cook over medium heat for 2 or 3 minutes, stirring constantly, until it boils.
• Pour the syrup into the prepared pan.
• Let cool slightly, then add the bread pieces, arranging so the top is somewhat level.
• In a medium-size bowl, combine the egg substitute or whites, milk and vanilla.
• Pour the mixture evenly over the bread, lightly pressing down any bread pieces that poke up above the others.
• Cover with plastic wrap and refrigerate for at least 8 hours.
• When ready to bake, preheat the oven to 350 degrees.
• Combine the sugar and cinnamon, and sprinkle evenly over the soaked bread.
• Drizzle with the remaining butter.
• Bake, uncovered for 45 to 50 minutes.
• Serve immediately.
• Turn out any leftovers onto another plate and refrigerate.

10 servings