Pecan French Toast Casserole

1 loaf (8 ounces) French bread cut into 1-inch-thick slices

1½ cups whole milk

1½ cups evaporated skim milk

6 large egg whites (or ¾ cup nonfat egg substitute)

2 large eggs

1 teaspoon vanilla extract

teaspoon fresh-grated nutmeg

teaspoon ground cinnamon (or more to taste)

Topping

1 packet (.5 ounce) Butter Buds

½ cup hot water

1 cup packed light brown sugar

2 tablespoons dark corn syrup

¼ cup finely chopped pecans

Lightly spray a 13-by-9-inch baking dish with vegetable oil. Place the bread slices on their sides in the baking dish (crowding is OK). The dish will be completely covered with bread and filled to the top.

In a large mixing bowl whisk together milk, evaporated milk, egg whites, eggs, vanilla, nutmeg and cinnamon until combined. Pour over the bread slices, cover the dish with foil and refrigerate overnight.

In the morning: Remove casserole from fridge. Place oven rack in middle position and heat oven to 350 degrees.

For the topping: In a medium mixing bowl, whisk Butter Buds and water until combined. Whisk in brown sugar and corn syrup until sugar dissolves. Drizzle topping evenly over bread slices and then sprinkle with pecans. Bake, uncovered, until puffed and golden, about 40 minutes. Remove from the oven; let stand for 5 minutes before serving.

Serves six.

Lean note: This casserole is sweet, so serve it with some lean ham browned in a touch of vegetable oil in a nonstick skillet.

Nutrition values per serving: 391 calories (18.8 percent from fat), 8.2 g fat (1.8 g saturated), 63 g carbohydrates, 1.6 g fiber, 16.7 g protein, 81 mg cholesterol, 545 mg sodium.