From the kitchen of Sue Wilson

Prep tine 10 minutes. Can prepare ahead and refrigerate overnight.

Ingredients

1 cup brown sugar

1/2 cup butter

2 Tablespoons light corn syrup

12 slices trimmed French Sourdough bread

6 eggs (Eggbeaters egg substitute may be used)

1-1/2 cups milk (non-fat milk may be used)

1 Tablespoon vanilla

Salt

Combine sugar, butter, and corn syrup in a saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a low boil and pour into baking dish. Tilt dish to coat the bottom of baking dish evenly. Let cool. Arrange bread slices in 2 layers over the caramel. Put milk, eggs, vanilla, and salt in the blender and blend for a few seconds. Pour mixture over the bread slices. Cover with plastic wrap and chill overnight in the refrigerator.

Next morning, preheat oven to 350 degrees. Remove French toast from refrigerator 15 minutes before placing in oven. Bake for 40 minutes, uncovered, until bread is puffed and golden brown. Cut into serving pieces and garnish with fresh strawberries and powdered sugar. You can also add whipped cream, no-fat whipped topping, or sour cream.

Serves: 6

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