French Toast Strata with Caramel Sauce

10 slices whole-wheat bread
1 1/2 cup fat free skim milk
2 large eggs plus 4 large egg whites, or 1 cup fat-free liquid egg substitute
1/3 cup firmly packed dark brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon

Caramel Sauce:
1 1/4 cup fat free skim milk
1tbs cornstarch
2tbs corn-oil margarine or butter
1/2 cup packed light brown sugar
1 tsp vanilla extract

Lightly coat a shallow 2-quart baking dish or casserole with a nonstick vegetable spray. Arrange half the bread slices in the bottom of the dish (it may be a tight fit). Reserve the remaining bread slices to layer on top.

Combine all remaining ingredients and mix well with a wire whisk or egg beater. Pour half the mixture evenly over the bread in the baking dish. Layer the remaining bread on top and cover with the remaining egg mixture. Cover tightly and refrigerate several hours or overnight.

To bake, preheat oven to 350F. Remove the dish from the refrigerator and spray the bread lightly with nonstick vegetable spray.

Bake until lightly browned, 30 to 35 minutes. Cut into six pie-shaped wedges and serve with the Caramel Topping.

Caramel Sauce:
Combine the milk and cornstarch in a small saucepan and mix until cornstarch is thoroughly dissolved. Add the margarine and brown sugar and cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and comes to a boil. Continue to boil 1 minute. Remove pan from heat and stir in vanilla. Serve warm. Makes 1 1/2 cups sauce, twelve 2-tablespoon servings.

Makes 6 servings
Source: American Dairy Association