Breakfasts with Benefits
18
Berry-and-Walnut
French Toast Casserole
HANDS-ON 1 5 M I N.
TOTAL 1 HR. PLUS 8 HR. CHILLING
Rise and shine with this overnight
French toast casserole that has 75%
less added sugar and saturated fat
than most classic versions.
1 (8-oz.) day-old whole-grain
crusty baguette, cut into 1-in.
cubes
Cooking spray
1 ripe banana
1 cup 2% reduced-fat milk
3 large eggs
3 large egg whites
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 tsp. ground cinnamon
(^1) ⁄ 4 tsp. kosher salt
1 (10-oz.) pkg. frozen mixed
berries, thawed
(^1) ⁄ 3 cup chopped walnuts
2 Tbsp. light brown sugar
2 Tbsp. cold unsalted butter, cut
into small cubes
- Arrange bread cubes in a 13- x 9-inch
glass or ceramic baking dish coated
with cooking spray. Using a fork, mash
banana in a large bowl until smooth.
Whisk in milk, eggs, egg whites, maple
syrup, vanilla, cinnamon, and salt until
combined. Pour mixture over bread
cubes; toss to coat. Sprinkle berries
over mixture. Cover with aluminum foil;
chill 8 hours or overnight. - Preheat oven to 375°F.
- Combine walnuts and brown sugar in a
bowl. Add butter; using your fingers, mix
until crumbly. Remove foil from chilled
bread mixture; sprinkle bread mixture
with walnut mixture. Replace foil cover. - Bake at 375°F until casserole is set,
about 30 minutes. Remove foil; bake
until golden brown, about 10 minutes. Let
stand at room temperature 5 minutes.
SERVES 6 (serving size: about 1^1 ⁄ 4 cups);
CALORIES 290; FAT 12g (sat 4g, unsat 7g);
PROTEIN 11g; CARB 37g; FIBER 3g; SUGARS 16g
(added sugars 7g); SODIUM 324mg; CALC 9%
DV; POTASSIUM 6% DV