2 Tablespoons Corn syrup (option: substitute maple syrup or molasses)
1/2 Cup Brown sugar, firmly packed
1/2 Cup Dark brown sugar, firmly packed
5 Tablespoons Butter
16 slices Whole wheat sliced bread
5 Eggs (option: substitute Egg Beaters or 8 egg whites)
1+1/2 Cups Milk (option: substitute Rice, Goat, Soy milk)
1 teaspoon Vanilla extract
1/2 Cup plain Yogurt
1+1/2 Cups Strawberries, hulled
Fresh Cinnamon (Optional) Enough to lightly sprinkle on top of finished servings.
Remove crust from bread.
Combine syrup, sugar, and butter in a small heavy saucepan and heat, stirring until bubbly.
Pour bubbling syrup mixture into a 9 x 13 inch baking dish.
Nestle the bread slices into the syrup mixture, half the read on the bottom and the other half immediately on top of the bottom bread, making two layers of bread.
Mix together eggs, milk, and vanilla and pour over the bread.
Cover the baking dish with plastic wrap, place into refrigerator, and leave it over night.
When you are ready to use it remove it from the refrigerator and remove the cover.
Place the dish in a preheated 350 degree oven and bake for 45 minutes.
Remove the dish , loosen the edges of bread from sides of the baking dish with a knife or thin bladed spatula.
Invert the pan onto a serving plate so that the caramelized portion of the French Toast is on top.
Divide into serving portions and top each serving with a tablespoon of combined sour cream, yogurt, and strawberries and sprinkle with cinnamon.
Tips and Tricks:
- Substitute maple syrup or molasses for the corn syrup.
- Substitute Egg Beaters or 8 egg whites for eggs.
- Substitute Rice, Goat, Soy milk for cow’s milk.
- Omit the cinnamon altogether.
- Substitute one 10- ounce package frozen unsweetened strawberries, partially thawed if fresh strawberries are unavailable.