French Toast Casserole

Lighter Fruitier French Toast Casserole

From the kitchen of Libby McCormack Cooper

I hope the directions are clear and accurate enough. I can’t remember where the original came from, but I’ve adapted it and made it so often, I don’t even follow a recipe any longer.  This is essentially bread pudding and many recipes I’ve seen call for half & half, but seriously, this recipe doesn’t need it. So if you’re watching your weight (like me, usually) here is a pretty painless place to cut back on fat.  Whole grain bread and Eggbeaters can make this not only tasty but also a pretty healthy dish.  And of course, you can use other fruit, alone or in any combination you fancy.


2 cups milk (skim or 2% works just fine)

3 whole eggs (or 3/4 cup EggBeaters)

1 tsp each, vanilla and almond extract

12 slices good, sturdy bread, cubed (don’t tell, but here’s a good place to sneak in whole grain bread)

2 tablespoons butter, melted and divided

1/2 cup confectioners’ sugar, divided

2 cups fresh raspberries, blueberries, or other fruit, divided

1 teaspoon cinnamon

½ cup sliced almonds or chopped pecans, optional

 

  1. Preheat oven to 400 and coat a 9×13 pan with cooking spray.
  2. In small bowl combine milk, and eggs. Beat until blended.
  3. Layer half of the bread in bottom of the baking dish. Drizzle 1 Tbsp. of the melted butter over bread. Cover with half of the fruit. Sprinkle with half of the sugar.
  4. Repeat with the rest of the bread. Top with the other half of butter and remaining fruit.
  5. Pour the milk and egg mixture over all. Top off with the rest of the sugar. Sprinkle with cinnamon and nuts. Cover with foil.
  6. You can now refrigerate overnight if you like. Just be sure to let it sit out on the counter while the oven is heating up in the morning.
  7. Bake covered for 25 min. Uncover and bake for an additional 10 or 15 min. Serves 6 to 8.
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