Serving Size 1/10 of pan
|Amount Per Serving|
|Monounsaturated fat||2 g|
|Saturated fat||2 g|
|Total fat||6 g|
|Dietary fiber||2 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This make-ahead French toast is perfect for houseguests or brunch — it gets completely assembled the night before you plan to bake and serve it.
Lightly coat a loaf pan with cooking spray. Tear the bread into chunks and place in the pan.
In a medium bowl, combine the eggs, juice, milk, brown sugar, vanilla and cinnamon; whisk until well-mixed. Pour egg mixture over the bread; cover with plastic wrap and refrigerate overnight.
Heat oven to 350 F. Remove plastic wrap from pan and cover with foil. Bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes or until the top is lightly browned.