Blueberry-Almond French Toast Bake

March 6th, 2010

On this sunny Saturday morning I baked this lovely breakfast casserole. Our friends needed something special to see them off on their journey home, but I am still trying to be mindful of our
calorie intake. This blueberry french toast bake came from Ellie Krieger’s So Easy cookbook. I like her recipes because she packs a lot of nutrition and flavor into her food and not a lot of fat. Also this is one of those great casseroles that you assemble the night before and just bake in the morning. It made the kitchen smell like cinnamon and vanilla and gave me time to prepare the rest of the breakfast while I sipped my morning coffee.

The last two weeks have been a challenge to our commitment to weight lose but we are still on course. I have been walking every day and am thinking of joining a yoga class. Believe it or not, David has joined a Zoomba class at his gym. He is not known for his rhythm and I have a hard time picturing him salsa dancing. At least he is getting a good workout.

Give this recipe a try. It is crispy on top and soft and eggy on the inside with a flavor burst of blueberries and cinnamon. By the way I halved the recipe below and cooked it in a 9″ square pan.

BLUEBERRY-ALMOND FRENCH TOAST BAKE

Cooking spray
1 whole wheat baquette (about 18″ long), cut into 1 ” cubes
2 cups low-fat milk
8 large eggs
8 large egg whites
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9 X 13 inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon. 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. Sprinkle with the almonds and brown sugar. Cover and refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 50 to 60 minutes. Serve hot.

Serving size – 1 4×3 inch piece, 270 calories. 5 Weight Watchers points

Printable recipe

12 responses to “Blueberry-Almond French Toast Bake”

  1. That sounds wonderful. I just bought the book and am looking forward to cooking some of the recipes. We bought a Wii and with the Wii Fitness Plus are starting to get some exercise.

    Today it is around 48 and sunny here!! Yeah no snow this weekend!!
    Hugs,
    Penny

  2. Looks delicious! It’s a gorgeous day in Florida (finally!) don’t you think? Enjoy the weekend 🙂

  3. such beautiful sounding recipe… I just read the title to Jackie and she jumped over to see the photo… A keeper all the way around

  4. Kathleen says:

    This sounds delicious to me. I am not at ALL a morning person so these sort of assemble ahead of time type of breakfasts are right up my alley!

  5. marcia smith says:

    Wow Penny- this is going to perfect for all the guests this summer in Maine!!! Thanks so much!!!

  6. Katy ~ says:

    Penny, this french toast bake sounds like a truly special breakfast treat! I’m adding it to my stash, grins.

  7. Barbara says:

    Kind of a Weight Watcher’s bread pudding! Looks divine, Penny!

  8. Pam says:

    This looks perfect and I love all the yummy blueberries! Even better that it is an easy breakfast casserole!

  9. I think the wonderful aromas emanating from the ovens is one of the best parts of baking. I can tell this is a great recipe!

  10. What a wonderful Sunday morning treat!

  11. This sounds and looks like a great recipe. Thanks for sending it along.

  12. Holly says:

    Aside from the fact that this dish looks so good the kitchen header had me right away!! I would like to invite you to come by and visit our new food blog-http://thepepperedpantry.blogspot.com/

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