Apricot French Toast

• 3 tablespoons butter or 3 tablespoons Brummel and Brown spread
• 16 ounces French bread, cut into 24 (1/2 inch)
• cooking spray or butter
• 12 ounces apricot marmalade or 12 ounces smucker's sugar-free apricot preserves
• 2 34 cups nonfat milk
• 13 cup Splenda granular
• 1 teaspoon vanilla extract
• 14 teaspoon ground nutmeg
• 12 ounces Egg Beaters egg substitute or 6 eggs
• 13 cup pecans, finely chopped

1. Spread butter on one side of each bread slice.
2. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in 13 X 9 inch baking dish coated with cooking spray.
3. Spread marmalade evenly over bread; top with remaining 12 bread slices, butter side up.
4. Combine milk and sugar, vanilla extract, nutmeg and eggs, stirring with a whisk.
5. Pour egg mixture over bread.
6. Cover and refrigerate for 8 hours or overnight.
7. Preheat oven to 350 degrees.
8. Sprinkle casserole with pecans.
9. Bake at 350 degrees for 45 minutes or until golden brown.
10. Let stand 5 minutes before serving.

butter, bread, cooking spray, apricot marmalade, nonfat milk, splenda, vanilla, ground nutmeg, egg beaters, pecans

Taken from www.food.com/recipe/apricot-french-toast-345974 (may not work)