Apricot French Toast

Name: Apricot French Toast
Ingredients: 3 tablespoons butter or 3 tablespoons Brummel and Brown spread; 16 ounces French bread, cut into 24 (1/2 inch); cooking spray or butter; 12 ounces apricot marmalade or 12 ounces smucker's sugar-free apricot preserves; 2 34 cups nonfat milk; 13 cup Splenda granular; 1 teaspoon vanilla extract; 14 teaspoon ground nutmeg; 12 ounces Egg Beaters egg substitute or 6 eggs; 13 cup pecans, finely chopped

10 ingredients

10 steps

Ingredients

3 tablespoons butter or 3 tablespoons Brummel and Brown spread
16 ounces French bread, cut into 24 (1/2 inch)
cooking spray or butter
12 ounces apricot marmalade or 12 ounces smucker's sugar-free apricot preserves
2 34 cups nonfat milk
13 cup Splenda granular
1 teaspoon vanilla extract
14 teaspoon ground nutmeg
12 ounces Egg Beaters egg substitute or 6 eggs
13 cup pecans, finely chopped

Directions

1

Spread butter on one side of each bread slice.
2

Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in 13 X 9 inch baking dish coated with cooking spray.
3

Spread marmalade evenly over bread; top with remaining 12 bread slices, butter side up.
4

Combine milk and sugar, vanilla extract, nutmeg and eggs, stirring with a whisk.
5

Pour egg mixture over bread.
6

Cover and refrigerate for 8 hours or overnight.
7

Preheat oven to 350 degrees.
8

Sprinkle casserole with pecans.
9

Bake at 350 degrees for 45 minutes or until golden brown.
10

Let stand 5 minutes before serving.