Berry French Toast

Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons (6 packets) Sweet'N Low plus 1 packet for sprinkling
• 8 large eggs, beaten (or 1 pint liquid egg substitute)
• 1/2 pound loaf crusty French bread, sliced
• 1 (12 ounce) bag frozen unsweetened blackberries, thawed and drained or 3/4 pint fresh blackberries
• 2 tablespoons melted butter or margarine, divided
• 3/4 cup fat free half & half
• 1 teaspoon vanilla extract
• 1 cup 1% fat milk

Preparation

Day Before: Spread bread slices on baking sheet and let sit overnight to stale the bread.
Preheat oven to 300F
In large bowl whisk eggs and Sweet'N Low, add milk, half and half, vanilla and cinnamon.
Add dried bread pieces and let soak a few minutes. Push bread into egg mixture and mix lightly.

Brush a 2 quart (8 x 11 inch) heat proof casserole dish with 1 tablespoon melted butter.

Put half of bread mixture in the dish to make a layer that covers bottom. With slotted spoon arrange berries evenly over bread layer. Sprinkle berries with 1 packet Sweet'N Low. With remaining bread slices create second layer patting down any crusts. Stir remaining egg mixture and pour over top bread layer.

Using pastry brush lightly brush remaining butter over top.

Bake casserole on cookie sheet about 1 hour or until set. Let cool for about 10 minutes, then cut in servings. Serve with fresh fruit and light maple syrup. Makes 8 servings.