Ingredients
cooking spray
10ozchallah bread,sliced 1 inch thick
2large eggs
1cupegg substitute
1½cupsfat free milk
1½tspvanilla extract
½tspcinnamon
¼cupagave,or white sugar
¼tspsalt
1tspMeyers rum,or rum extract, optional
1tbsplight butter
½cupbrown sugar,packed
1tspvanilla extract
1tspcinnamon
1tbspMeyers rum,or 1 tsp rum extract, optional
4medium ripe bananas,sliced
Preparation
Spray a 13×9-inch baking dish with cooking spray.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl, whisk together eggs, egg substitute, milk, vanilla, ½ teaspoon of cinnamon, agave or sugar, salt, and rum until combined well.
Pour mixture evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
Preheat oven to 350 degrees F. Bring bread to room temperature.
Bake uncovered in the middle of the oven for about 40 to 45 minutes or until puffed and edges are pale golden.
Meanwhile, melt light butter in a large deep sautépan over low heat.
Add brown sugar, cinnamon, vanilla, and rum. Stir until sugar is dissolved. Add a few drops of water if needed and let the sauce simmer for about 2 minutes.
Add sliced bananas and remove from heat.
Keep covered until french toast comes out of the oven. When the french toast is cooked, divide among 8 plates and top with bananas. Enjoy!
