Splenda Sweet Swaps

thumb image

Full house this holiday season? Prep this brunch classic the night before! Simply put it in the oven in the morning, and check-off one thing from your to-do list.


Serves 8-10


1 loaf potato bread, cut into cubes

1 c. liquid egg substitute

1/3 c. milk

1 15 oz. can pumpkin puree

1 tsp. vanilla extract

2 tsp. pumpkin pie spice

2 tbsp. SPLENDA® No Calorie Sweetener, Granulated

¼ c. light cream cheese

1 tbsp. light butter

¼ c. SPLENDA® Brown Sugar Blend

2 tbsp. all-purpose flour


1. Preheat oven to 350º F.

2. Spray a 9x12 casserole pan with nonstick spray and pour in the bread cubes.

3. Whisk together egg substitute, milk, pumpkin, vanilla, spices, and SPLENDA® No Calorie Sweetener, Granulated. Pour evenly over the bread. Place bread mixture into greased casserole pan.

4. Cut cream cheese into chunks and distribute it throughout the top of the strata. In a separate bowl, mix together butter, SPLENDA® Brown Sugar Blend, and flour into a crumbly topping. Sprinkle it all over the top of the strata.

5. At this point you can cover with plastic wrap and refrigerate overnight if preparing ahead. If making immediately, bake in oven for 35-40 min or until lightly browned and set.

6. Serve warm.

Leave a Reply