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Ingredients
- Nonstick cooking spray, for coating baking dish
- One 8-ounce whole wheat baguette, cut into twenty-four 1/4-inch slices
- One 12-ounce can evaporated fat-free milk
- 1 cup reduced-fat (2-percent) milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- Pinch kosher salt
- 4 large eggs
Topping:
- 1/3 cup chopped pecans
- 1/4 cup plus 2 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
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Directions
- For the French toast: Coat a 9- by 13-inch baking dish with cooking spray.
- Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices.
- Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined.
- Pour the egg mixture over the bread slices, taking care to evenly coat the bread.
- Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
- For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon.
- Bake until golden, about 40 minutes.
- Drizzle with the remaining 1/4 cup maple syrup and serve.
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