I have a question about the recipe "Baked french toast " from Shannon Worrel Can Splenda and Splenda Brown Sugar be used in place of the sugars used in recipe?
There are few instances where I would say yes to this question when it comes to baking since sugar plays such a critical role in the production of baked goods. That said, this is one of those instances!
Because you are not really relying on the sugar for proper moisture, rise or texture, I think that would work. Sugar is hydroscopic, so you may find that your french toast is a LITTLE drier than usual, but should otherwise be fine. I also find splenda sweeter than actual sugar, so you may want to start with less and add as needed.
One last thought: you may want to use a little bit of real brown sugar on top because splenda doesn't caramelize the way real sugar does, and you'll want that yummy caramel crunch on top.
Please enter a valid email address.
Well played. You deserve a cookie.
It's vintage-inspired, brass, and all yours
Our Own Line of Home Decor!
The Origins of Eating Ramen in Solitude
3 Ways to Spiffy Up Hot Dogs into Family Dinners
Anthony Bourdain’s First Cookbook in Over a Decade
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.