Makes 4 servings
1/4-cup egg substitute
1/2-cup skim milk
1 1/3 tablespoons dark brown sugar firmly packed
1-teaspoon cinnamon
4 slices whole-wheat bread cubed
2 medium peach pared, cored and diced
3 tablespoons all-purpose flour
2 tablespoons dark brown sugar firmly packed
2 teaspoons Brummel & Brown spread
1 dash cinnamon

Preheat oven to 350o F. Spray two 5 x 3" loaf pans with nonstick cooking spray.
To make toast, in medium bowl, lightly beat egg substitute. Add milk, brown sugar and cinnamon; stir to blend. Add bread cubes and peaches, stirring gently; let stand until bread has absorbed all liquid, 2-3 minutes.
To prepare topping, in small bowl, combine flour, brown sugar, margarine and cinnamon with fork.
Divide the bread mixture evenly between the prepared loaf pans; sprinkle each evenly with topping. Bake 35-40 minutes, or until golden brown. Allow cooling slightly and serving warm.

PER SERVING: 165.0 Calories, 1.9 g Total Fat, 0.4 g Saturated Fat, 0.7 mg Cholesterol, 194.3 mg Sodium, 32.2 g Total Carbohydrate, 3.4g Dietary Fiber, 6.6 g Protein, 83.9 mg Calcium.

Posted by Tazman and Chevy