Overnight Caramel French Toast

"This is one of my favorite holiday brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. I adapted it from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich." -Vanessa Johnson

Yield: 10 servings (serving size: 1 piece)

Ingredients

• 1  cup  packed light brown sugar
• 1/2  cup  light-colored corn syrup
• 1/4  cup  butter
• Cooking spray
• 10  (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
• 2 1/2  cups  1% low-fat milk
• 1  tablespoon  all-purpose flour
• 1 1/2  teaspoons  vanilla extract
• 1/4  teaspoon  salt
• 2  large eggs
• 2  tablespoons  granulated sugar
• 1  teaspoon  ground cinnamon

Preparation

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Nutritional Information

Calories:

314 (21% from fat)

Fat:

7.2g (sat 3.2g,mono 2.8g,poly 0.6g)

Protein:

6.2g

Carbohydrate:

57.4g

Fiber:

1.1g

Cholesterol:

57mg

Iron:

1.6mg

Sodium:

360mg

Calcium:

128mg