Saturday, March 19, 2011

Blueberry-Almond French Toast Bake

There is nothing like the smell of cinnamon and a sweet french toast bake infusing the house early on a Saturday morning, nothing!  I found this recipe in Ellie Krieger's So Easy cookbook last night and decided it would be the perfect Saturday morning breakfast for my niece Shelby who is 11 years old.  I invited her over for a girls night, to which consisted of making chocolate chip cookies, dance battles on the Kinect, and lots of laughs!  I hope you enjoy this recipe, it's healthy and super easy to make.




Blueberry-Almond French Toast Bake
Ellie Krieger, So Easy, pg. 55

Makes 8 servings


Cooking Spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
2 cups low-fat (1%) 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 9x13-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 350F.  Uncover and bake for 50 to 60 minutes.  Serve hot.

Nutrition Information:
Serving Size: 1 4x3-inch piece

Per Serving:
Calories: 270
Total Fat: 8g (sat 2.5, mono 2, poly .75)
Protein: 16g
Carb: 35g
Fiber: 3g
Cholesterol: 220mg
Sodium: 280mg

Excellent source of: Iodine, Manganese, Protein, Riboflavin, and Selenium
Good source of: Calcium, Fiber, Iron, Magnesium, Phosphorus, Vitamin K, Zinc

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