Recipe
Breakfast
Overnight Baked French Toast
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. Splenda sweetener | ||
| ⅔ c. Hy-Vee pancake syrup | ||
| 2 c. Hy-Vee egg substitute | ||
| 1 c. Hy-Vee skim milk | ||
| 8 slice(s) French bread, torn into bite-size pieces | ||
| ½ c. Hy-Vee raisins |
Directions
- In a medium bowl, combine Splenda syrup, egg substitute and milk. Whisk until smooth.
- Place bread pieces in a greased 8-by-8-inch baking pan. Sprinkle raisins over top.
- Pour egg mixture evenly over bread slices to coat.
- Cover and refrigerate 2 hours or overnight.
- Preheat oven to 350 degrees. Bake uncovered for 45-50 minutes.
- Serve warm with Hy-Vee pancake syrup if desired.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 700mg
- Total Carbohydrates: 84g
- Protein: 19g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 2%
0%
Iron 25%
0%
Calcium 20%