Baked Praline Texas Toast

Remove crusts from bread. Arrange 1 layer of bread (approximately 1/2 loaf) in a lightly greased 9×13 pan.

Mix/beat together egg substitute, whipping cream, 1/4 C. granulated sugar, cinnamon, vanilla extract, and nutmeg until well blended.

Pour 1/2 of the mixture over bread layer. Lightly press down with spatula.

Arrange remaining bread as second layer. Top with remaning egg mixture and gently press down with spatula.

In a separate bowl, mix together brown sugar, 1/2 C granulated sugar, and melted butter until well blended. Gently mix in chopped pecans.

Spoon sugar-pecan mixture over top of casserole. The sugar mixture will spread out during baking process.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

Bake at 350 degrees for 50 minutes to 1 hour. The casserole should be golden brown and bubbly.

Note: The sugar-pecan mixture could be placed on bottom of pan to create an “upside down” french toast effect and prettier presentation.

Serve with breakfast sausage.