1	loaf French bread
	1 1/2	cups liquid egg substitute
	2 1/2	cups 1% lowfat milk
	1/3	cup sugar
	1	tablespoon cinnamon
	1/2	tablespoon ground allspice
	1	tablespoon vanilla
		Thick slice bread, arrange in pan (8-10 slices)
Blend wet ingredients with spices & sugar.Pour over bread. Cover and refrigerate over night. Preheat oven to 350F; bake 45minutes or until set in middle.
FOR CREME CARAMEL FRENCH TOAST:
	1	cup brown sugar
	1/4	cup lowfat margarine
	1/2	cup light corn syrup
Before preparing the french toast mixture, melt butter & corn syrup together in a small sauce pan. Then stir in brown sugar and bring to a rolling boil. Let boil for 2 minutes. Then remove from heat and stir down to a thick syrup. While the caramel is hot, pour into your baking pan and chill in refrigerator for 10 to 20 minutes or until set. (You'll know it's ready when a light touch leaves your finger print on the caramel's surface.) Next, prepare the french toast as described above. When serving this treat, flip pieces over onto the plate so the melted caramel sauce drips down all over your french toast. And since it already has its own syrup, you could top with fresh fruit and a dollop of low fat yogurt instead.

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