Upside Down Coconut Almond Banana French Toast

1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/3 cup brown sugar corn syrup

1 cup coconut
1 cup chopped almonds

4 medium bananas, sliced
1 loaf Pepperidge Farm Brown Sugar Cinnamon Bread, torn into small pieces

1-1/2 cups Egg Beaters
1 1/2 cups milk
1 tablespoon vanilla

Spray a 9 x 13 pan with cooking spray.

In a medium bowl stir together brown sugar, butter, corn syrup, and coconut. Spread evenly in baking dish. Cover mixture with sliced bananas. Sprinkle almonds on top of mixture in pan. Top with bread pieces.

Whisk together Egg Beaters, milk, and vanilla. Pour over bread.

Cover and refrigerate overnight.

Preheat oven to 325. Bake for 50-55 minutes or until a knife inserted in the center comes out clean.

Serve portions upside down.

***Note***If serving to a large group turn over into another casserole dish to serve easier.