Instructions: Coat a 13-by-9-by-2-inch baking dish with a nonstick cooking spray.

Fill pan with bread slices to within 1/2 inch of top.

Blend together egg substitute, evaporated milk, fat-free half-and-half, vanilla, nutmeg and cinnamon. Pour the mixture over the bread slices. Cover tightly and refrigerate overnight.

Combine topping ingredients and set aside until time to bake toast.

Just before baking, preheat the oven to 350 degrees and spread the topping over the bread. Bake in preheated oven for 50 minutes, or until puffed and a golden brown. If the top starts to brown too quickly, cover the baking dish with foil.

TIPS: Jeanne needed to add a bit more moisture to be absorbed by the fiber in the light bread that had extra soy and oat fiber added.

Description: "Baked french toast with egg substitute"

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