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Baked French Toast Custard
Baked French Toast Custard


4 large slices Italian bread (sliced 1/2” thick)
4 cups non-enriched rice milk
2 cups liquid egg substitute or 8 eggs
1/2 cup sugar or Splenda® granular sweetener
4 tablespoons unsalted margarine, melted
1 teaspoon almond extract
1 teaspoon cinnamon
powdered sugar or non-calorie sweetener, optional


    1. Coat bottom and sides of a 9” x 13” baking pan with margarine or nonstick cooking spray.
    2. Arrange slices of bread in a layer on bottom of pan.
    3. Beat non-enriched rice milk, egg substitute, melted margarine, sugar,  almond extract and cinnamon together in a bowl and pour over bread  slices.
    4. Cover pan with plastic wrap and refrigerate overnight.
    5. Preheat oven to 350° F.
    6. Place pan in oven and bake for 40 to 50 minutes, until knife inserted into center comes out clean.
    7. Serve warm.
    8. Sprinkle with powdered sugar or non-calorie sweetener, if desired.