Caramel French Toast

Caramel French Toast


  • 1 cup brown sugar
  • 3 Tablespoons butter substitute
  • 4 Tablespoons light corn syrup
  • 1 1/2 cups egg substitute
  • 1 1/2 cups nonfat milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 12 slices heavy low-fat sandwich bread  (Braided Country White Bread, -- page 77 --  is delicious)


  • In a small saucepan combine brown sugar, butter substitute, and corn syrup. 
  • Cook over medium heat until slightly thickened, stirring constantly. 
  • Pour caramel mixture into the bottom of a 9x13 baking dish.
  • Combine egg substitute, milk, vanilla and salt. 
  • Stir until well blended.
  • Arrange 6 slices of bread (may need to squish or trim a little, depending on the size of the slices) to cover the caramel layer.
  • Top with the remaining 6 slices of bread.
  • Pour egg mixture over bread. 
  • Cover and chill overnight or about 8 hours. 
  • Bake uncovered at 350 degrees 40-45 minutes or until lightly brown and set.
  • Serve warm, being sure to scoop up the caramel sauce along with the french toast.

This is extra festive with nonfat whipped toppiing, berries, Caramelized Apples --  P.14 ( which can be prepared the day before and warmed prior to serving) -- or other fruit filling as sides for  the already decadent  French Toast. 


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