Pour 2 cups water into 1-1/2-qt. glass bowl, then add several ice cubes. Set another 1-1/2-qt. glass bowl in ice bath; set aside.
Pour egg substitute into another medium bowl; set aside.
Bring milk, 1/4 cup sugar and vanilla just to a boil over medium-high heat in small saucepan. Gradually whisk milk mixture into egg. Return mixture to saucepan and cook over medium heat, stirring constantly, until slightly thickened and mixture coats the back of a metal spoon, about 3 minutes.
Pour custard into chilled bowl in ice bath. Let cool 5 minutes, stirring occasionally, then refrigerate to cool completely.
To make croutons, preheat oven to 400°. Line baking sheet with aluminum foil. Toss bread cubes with melted Country Crock® Baking Sticks, remaining 2 tablespoons sugar and cinnamon. Bake, stirring once, 10 minutes or until golden and crisp; set aside.
Arrange 1/3 of the berries in 4-quart trifle bowl or glass bowl with deep sides, then top with 1/2 of the French toast croutons and 1/2 of the custard. Repeat layers ending with fruit. Garnish, if desired, with mint sprigs. Serve immediately.