Source: Taste of Home's Quick Cooking February 2000

Category: Breakfast

Type: Egg Dish

Classifications: Breakfasts

Qty Measure Ingredient

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1 10 ounce loaf French bread, cut into 1" cubes

8 eggs or egg substitute to equal 8 eggs

3 cups milk

4 teaspoons sugar or Splenda

1 teaspoon vanilla

3/4 teaspoon salt, optional

TOPPING:

2 tablespoons butter or margarine, cubed

3 tablespoons sugar or Splenda

2 teaspoons ground cinnamon

Maple syrup, optional

Instructions: Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt, if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350* for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.

Staging:

Variations:

Background: Recipe by: Sharyn Adams, Crawfordsville, Indiana

Note: Nutritional Analysis: One serving (prepared with egg substitute equivalent to 8 eggs, skim milk and reduced-fat margarine and without salt and syrup)) equals 147 calories, 271 mg sodium, 2 mg cholesterol, 19 gm carbohydrate, 9 gm protein, 3 gm fat, 1 gm fiber.

Diabetic Exchanges: 1 starch, 1 lean meat.

Serves: 12

Food Exchanges:

Meat: 1 STARCH,