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1
Spread one side of each bread slice evenly with butter.
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2
Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread.
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3
Place on a baking sheet.
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4
Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly.
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5
Remove from oven; cool.
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6
Cut each toast slice into 4 triangles.
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7
Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary.
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8
Set aside.
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9
Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
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10
Spoon half of custard into quiche dish.
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11
Let stand 5 minutes.
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12
Pour in remaining custard and place dish in a large shallow pan.
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13
Add hot water to larger pan to a depth of 3/4 inch.
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14
Bake at 350F for 30-35 minutes or until a knife inserted in center comes out clean.
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15
Serve warm with Caramel Sauce.
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16
For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly.
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17
Boil, stirring constantly, one minute.
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18
Remove from heat.
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19
Stir in evaporated milk and vanilla.
