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Spray a 13x9-inch baking dish with nonstick cooking spray. Place
small saucepan over low heat and add brown sugar, butter and
maple syrup; whisk occasionally until butter is melted and
combined with sugar. Pour into prepared baking dish, be sure to
spread out evenly. Sprinkled with chopped pecans. Place cubed
bread evenly over the pecan mixture.
In a large bowl, whisk together orange juice, almond milk, brown
sugar, cinnamon, vanilla, egg whites and eggs. Pour egg mixture
over the bread, making sure to soak each cube. If there are some
dry pieces, simply them down a bit to soak up some of the egg
mixture. Cover and refrigerate at least 4 hours, but preferably
overnight.
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When you are ready to bake, sprinkle the top of the bread with 1/4
cup brown sugar. Preheat oven to 350 degrees F and bake for 35-
40 minutes or until the top of the french toast bake is golden
brown. Cool for 5 minutes then cut into 12 servings. When you
plate, flip each piece upside-down so the caramel and pecans are
on top. Serve with sliced bananas or a drizzle of low-fat warm
cream cheese.
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