Monday, May 16, 2011

Blueberry French Toast Bake

I love Ellie Kreiger from Food Network. She has some great comfort food recipes that are a little healthier without compromising flavor. I made a small version of her french toast casserole for Leah's birthday breakfast.

7 oz. whole wheat baguette (that was half of the one I bought)
3 eggs
3 egg whites
1 cup milk
1 teaspoon vanilla
1/3 cup lite syrup
pint of blueberries
3 tablespoons brown sugar

Cut baguette into bite size pieces and layer in a square prepared pan. Beat eggs, egg whites, milk, syrup, and vanilla until well combined. Pour over bread and sprinkle brown sugar and blueberries on top. Refrigerate overnight.

In the morning, preheat oven to 350 and bake covered with foil for 30 minutes. Remove foil and bake another 10 minutes or so--until egg mixture is set.

We like to top ours with whipped cream!

This version made 6 servings and was 36 carbs per serving.

Here's the link to the original: (and when making the large version, I usually feel I need more bread than recommended--you can kind of tell by how much gets soaked up in the egg mixture!)

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