This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent. This recipe came from the Eating Well website!
- 3 cups nonfat milk
- 2 cups pasteurized liquid egg whites, such as Egg Beaters
- 3 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1-pound loaf sliced whole-wheat bread
- 1 cup chopped dried apples, (3 ounces)
- 1/2 cup raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon confectioners’ sugar
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
Trim crusts off 12 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces.
Toss dried apples, raisins, cinnamon and nutmeg in another large bowl.
Toss together with the crustless bread pieces.
Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with foil, and refrigerate for at least 8 hours or up to 24 hours.
To cook, Preheat oven to 350°F. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve. I forgot to dust it with the sugar! Oopsy!! This was sweet yet good!!! I knew my hubby would love it!!
Tips & Notes
- Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
Per serving: 183 calories; 1 g fat ( 0 g sat , 1 g mono ); 1 mg cholesterol; 33 g carbohydrates; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium.