Categories: breakfast

Ingredients

• 2/3 cup packed dark brown sugar
• 2 tablespoons butter
• 2 tablespoons dark corn syrup
• Cooking spray
• 1 1/2 cups 1% low-fat milk
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon grated orange rind
• 2 large eggs
• 6 (1 1/2-inch-thick) slices French bread
• 6 tablespoons frozen fat-free whipped topping, thawed
• 1 to 2 teaspoons Grand Marnier (orange-flavored liqueur)
• 2 tablespoons finely chopped pecans, toasted

Directions

1. Combine first 3 ingredients in a small, heavy saucepan over medium heat. Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into bottom of a 13 × 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.

2. Combine milk and next 5 ingredients (through eggs) in a large shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. Pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.

3. Preheat oven to 350°.

4. Bake at 350° for 30 minutes or until lightly browned.

5. While casserole bakes, combine whipped topping and Grand Marnier. Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans.

6. Note:

7. French bread with a soft crust works best because it is easier to cut. Omit the liqueur in the whipped topping, if you prefer. Garnish with a fresh strawberry or orange slice.

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