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Ingredients

• 4 slices Italian bread. sliced 1/2” thick
• 4 cups  rice milk, non-enriched
• 2 cups liquid low cholesterol egg substitute
• 1/2 cup sugar
• 4 tablespoons unsalted margarine, melted
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• Powdered sugar or non-calorie sweetener, optional

Preparation

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.

Helpful hints

• Plain or flavored nondairy creamer may be used instead or rice milk. Susan says her patients and teammates prefer coconut cream flavor.
• Vanilla or coconut extract may be used in place of almond extract.
• For diabetics use Splenda^® granular sweetener instead of sugar to reduce carbohydrate to 44 grams and calories to 364 per serving or serve a half portion.
• Liquid egg substitute is recommended. If eggs are used instead, calories are 550, fat 24 g, phosphorus 263 mg and cholesterol 423 mg.