Cranberry Apple Holiday French Toast

This recipe was given to me by a co-worker several years ago, but I just found and tried it for the first time, and was amazed with the flavor! It's a great Christmas morning dish, or an easy day-after-Thanksgiving breakfast for guests. The Splenda and egg substitute make for a bit health-friendlier breakfast, too.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 1  cup  Splenda brown sugar blend (may sub. brown sugar if you don't like sugar substitute)
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 3  teaspoons cinnamon, divided
• 3 -4  apples, cored and thinly sliced (braeburn or other tart type)
• 1⁄2 cup dried cranberries
• 1  loaf  French bread, cut into 1-inch slices
• 1 1⁄2 cups egg substitute
• 1 1⁄2 cups milk (I use 1%)
• 1  tablespoon vanilla

• Optional (for topping)

•  powdered sugar (optional) or   whipped cream (optional)

Directions

1. Combine brown sugar, butter and 1 teaspoon cinnamon in a 9x13 baking dish. Add apples and cranberries. Toss to coat well. Spread evenly in pan.
2. Arrange slices of bread atop apple mixture.
3. Mix egg substitute, milk, vanilla and remaining cinnamon until well blended.
4. Pour egg mixture over bread, soaking it completely.
5. Cover and refrigerate overnight (or for at least 1-2 hrs if not made ahead).
6. When ready to bake: Cover with foil and bake at 375 degrees for 40 minutes.
7. Uncover an bake for an additional 5 minutes.
8. Remove from oven and let stand for approximately 5 minutes.
9. Serve warm with powdered sugar, whipped cream to taste (We prefer a very light dusting of powdered sugar for the kids and plain for the adults).