Step 1

In a small bowl, stir together Splenda Multi-Use Syrup and tablespoon of cinnamon and set aside.

Step 2

Spray a 9×13-inch casserole or baking dish with non-stick cooking spray and set aside.

Step 3

In a large bowl, whisk together eggs and egg whites for 1 minute. Add almond milk, vanilla, and salt, whisking until fully incorporated.

Step 4

Add bread cubes into bowl and carefully toss to coat all of them in the custard mixture. Pour bread cubes and custard mixture into the prepared baking dish and spread out to an even layer. Carefully drizzle syrup-cinnamon mixture all over bread cubes and custard, making circular swirl designs and letting it drip into cracks of bread cubes. Cover dish tightly and refrigerate overnight (or at least 4 hours).

Step 5

In the morning, take the dish out of the refrigerator while you preheat the oven to 350°F. Bake, covered, for 25 minutes. Uncover and bake for about 10 more minutes or until Cinnamon French Toast Bake is cooked through and slightly toasted on top. Remove and let sit for 5 minutes.

Step 6

To make the Cinnamon-Vanilla Syrup, pour Splenda Multi-Use Syrup, cinnamon, and vanilla into a serving vessel and stir together. Warm for 15 seconds in the microwave if desired.

Step 7

Serve Cinnamon French Toast Bake with the warm syrup and enjoy!