Sauce:
1/2  cup granulated sugar
3  tablespoons water
1  tablespoon butter
1/2  cup evaporated fat-free milk
1/2  teaspoon vanilla extract
1/8  teaspoon salt

French Toast:
Cooking spray
1  (12-ounce) loaf French bread, cut into 16 (1/4-inch-thick) slices
1/2  cup strawberry preserves
2  cups fat-free milk
3/4  cup egg substitute
1  tablespoon vanilla extract
1/8  teaspoon salt
1/4  teaspoon ground cinnamon
1/8  teaspoon ground nutmeg
2  large eggs
3  tablespoons chopped pecans
2  tablespoons powdered sugar

To prepare sauce, combine granulated sugar and water in a medium, heavy saucepan. Cook over medium-low heat 3 minutes or until the sugar dissolves. Cover and cook over medium heat 1 minute. Uncover and cook 5 minutes or until light golden (do not stir).

Remove from heat, and let stand 1 minute. Add butter; stir until melted. Add evaporated milk; stir constantly. Place pan over medium heat; cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.

To prepare French toast, pour sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange 8 bread slices in dish. Spread preserves evenly over bread; top with remaining bread.

Combine fat-free milk and next 6 ingredients (through eggs). Pour milk mixture over bread; sprinkle with pecans.

Preheat oven to 350°.

Bake, uncovered, at 350° for 35 minutes or until top is golden. Let cool 5 minutes. Sprinkle with powdered sugar.

Yield: 8 servings (serving size: 1 piece)

NUTRITION PER SERVING

CALORIES 332(18% from fat); FAT 6.7g (sat 1.7g,mono 2.9g,poly 1.5g); PROTEIN 11.9g; CHOLESTEROL 58mg; CALCIUM 164mg; SODIUM 453mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 55.2g
 

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