2020-02-01 Cooking Light

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

1. 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.


2. Preheat oven to 375°F.


3. 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.


4. 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