Light French Toast Casserole With Peaches

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
  • Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
  • Put half the peach sauce in a storage container and refrigerate it.
  • Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
  • In a medium bowl, whisk the Egg Beaters,milk,vanilla and cinnamon.
  • Pour the egg mixture over the bread cubes evenly.
  • Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
  • Cover the baking dish with foil and refrigerate overnight.
  • The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
  • After baking for 25 minutes, remove the foil and bake for 20 more minutes.
  • While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
  • Let the casserole stand for 5 minutes before serving.
  • Top each serving with a generous spoonful of warm peach sauce and serve.
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