Breakfast is our favorite meal to eat out … but would’t you rather eat in when you can have something this sweet and delicious that is low calorie, dairy-free, low fat, and sugar free? Also super easy!! So you’ve got no excuse not to try it.
If you like whole grain, whole seed breads, they definitely work with this recipe. Any kind of bread will work; in fact in the recipe pictured above I used up the end of one loaf that was getting stale (whole grain, whole seed) and a few slices of a new loaf (sourdough). It is also easy to cut this recipe in half when cooking for two (use an 8×8 pan, which I used in the pics below.) Hubby and I agree that this healthy version is every bit as good as the decadent, fatty, calorie-laden french toast casserole at our favorite breakfast place. Yum!
4 whole eggs
4 egg whites
3 cups Silk Almond Vanilla Light milk (or any milk)
4 tablespoon sugar-free maple syrup (I like Joseph’s)
1 teaspoon vanilla extract (double if using unflavored milk)
1 teaspoon cinnamon
14 to 16 slices bread
1/2 cup sugar free maple syrup
2 teaspoon lemon juice (optional if not using fruit)
1 cup pecans, chopped
2 teaspoon cinnamon
Optional: 6 bananas, sliced or 6 cups apples, chopped
Spread bread out on a counter top and let dry out for several hours, flipping once.
Add eggs, egg whites, milk, syrup, vanilla and cinnamon to a mixing bowl, and whisk to combine. Spray the inside of a 13 x 9 baking pan with nonstick cooking spray.
Add all the filling ingredients in a medium mixing bowl and stir well (if using fruit make sure to coat fruit pieces); set aside.
Cut bread slices into quarters. Layer half the bread on the bottom of the baking pan, and top with the filling, spreading filling evenly across all the bread pieces.
Cover with remaining bread quarters so that you have exactly 2 layers.
Pour egg mixture over bread.
Cover with foil and refrigerate overnight.
Heat oven to 350, (preferably convection). Bake 30 minutes on convection, or 40 minutes in a regular oven, then remove foil and bake additional 10 -15 minutes or until bread has soaked up liquid and top browns. (If you prefer your french toast bake on the dry side, watch it carefully and cook a little longer, until corners brown and center is firm.)
With fruit: Add 5-10 minutes cooking time when covered.
Let set, away from heat, about 5 minutes before serving; top with sugar-free maple syrup or sugar-free caramel sauce and fat-free whipped cream! Serves 8.
Nutrition per serving:*
Calories 417; Carbs 57g; Potassium 216mg; Sodium 597mg
*All nutrition info is the result of my internet/product research and should be considered approximate. You can find my favorite nutritional “go-to” sites in my blogroll.