Jun 6, 2013

healthy french toast casserole

So, to use some of those delicious eggs from Week 1, I decided to try out a french toast casserole.  I'm just too plain lazy this week to make real french toast.  Summer classes start next week, so it's allowed.  Most of the recipes I found for french toast bakes were full of cream and sugar, but the one I based this recipe off of was pretty good.  A few small modifications and voil√†!  Enjoy!

Healthy French Toast Casserole
Based on the recipe by Healthy Tipping Point
Serves 6-8

  • 12 slices of whole wheat bread
  • 9 eggs
  • 1 c milk (I used skim, but almond or soy would also work)
  • 1 tbsp cinnamon 
  • 2 tbsp vanilla
  • 1/4 c brown sugar (optional)
Preheat the oven to 350 and grease a 9x13 glass baking dish or several smaller ramekins, if you want to be fancy.  Tear the bread into bite-sized pieces into the baking dish.  Whisk together the eggs, milk, cinnamon, vanilla and brown sugar.  Pour the mixture over the bread, stirring it until all of the bread has some egg mixture on it.  Bake at 350 degrees for about 30 minutes.  Serve with syrup and butter or fresh fruit.

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