Blueberry-Almond French Toast Bake

That was our Father's Day breakfast.

The recipe is from Ellie Krieger's cookbook, So Easy: Luscious, Healthy Recipes for Every Meal of the Week.

Cooking spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

It was good although I'd A) macerate the berries in a bit of sugar first and B) Add some butter in there somewhere. It needed just a touch.




Per Serving:

Calories 270; Total Fat 8 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 16 g; Carb 35 g; Fiber 3 g; Cholesterol 220 mg; Sodium 280 mg