Lighten Up a Decadent Breakfast

This pregnant lady loves french toast right now. I first had this bake at a bridal shower and fell in love. Here is the original Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

And here is my version - next time I think I'll swap butter for margarine and a couple eggs for egg whites. Both the original and my tweak version are super yummy! If you can think of anymore calorie savers I'm all ears!!

 Ingredients

10 pieces of wheat bread torn in half 

4 large eggs

 3 cups skim milk

1 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Sprinkle nutmeg

Praline Topping:

1 stick butter chunked

1/2 cup packed light brown sugar

1/2 cup chopped pecans

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Directions
Arrange slices of bread in a non stick sprayed small casserole dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Prep praline topping- Chunk butter over bread (with egg mix poured on). Mix dry ingredients and sprinkle over the entire dish.

 Cover with foil or cover and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup if desired