• 1/4 C. egg substitute
• 1/2 C. skim milk
• 1 1/3 Tbs. dark brown sugar firmly packed
• 1 tsp. cinnamon
• 4 slices whole-wheat bread cubed
• 2 medium peach pared, cored and diced
• 3 Tbs. all-purpose flour
• 2 Tbs. dark brown sugar firmly packed
• 2 tsp. Brummel and Brown spread
• 1 dash cinnamon

Preheat oven to 350 degrees. 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 to 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 to 40 minutes, or until golden brown. Allow cooling slightly and serving warm.

Makes 4 servings.