Baked Blueberry French Toast
Prep Time
15mins
Time to Table
2hr
Servings
8
Ingredients
- 1 loaf hearty, whole wheat bread
- 1 cup blueberries
- 1/2 cup sliced almonds
- 1/2 cup Daisy Low Fat Cottage Cheese
- 2 cups egg substitute
- 2 1/2 cups skim milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Ingredients
- 1 loaf hearty, whole wheat bread
- 1 cup blueberries
- 1/2 cup sliced almonds
- 1/2 cup Daisy Low Fat Cottage Cheese
- 2 cups egg substitute
- 2 1/2 cups skim milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Directions
- Lightly coat a 13x9-inch baking dish with non-stick spray.
- Tear the bread into 1-inch cubes. Mix the bread cubes, blueberries, and almond slices. Spread the mixture evenly in the baking dish.
- Blend the cottage cheese in a blender, food processor, or using a hand mixer. When there is a smooth consistency, blend in the eggs and milk. Mix in the sugar and the extracts. Pour the liquid mixture over the top of the bread.
- For the best results, cover the casserole and let it sit for at least an hour (or up to overnight) in refrigerator.
- Pre-heat the oven to 375 degrees. Cover the French toast with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 20 minutes until the casserole is puffy and golden brown. Serve and enjoy while still warm.
- Calories:344
- Cholesterol:3
- Dietary Fiber:7
- Protein:23
- Sodium:593
- Sugars:17
- Total Carbohydrate:50
- Total Fat:6
