Baked Blueberry French Toast

Baked Blueberry French Toast
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Calories 344 cals
Total Fat 6 g
Cholesterol 3 mg
Dietary Fiber 7 g
Sodium 593 mg
Protein 23 g
Total Carbohydrate 50 g

Prep Time: 15 Minutes

Time to Table: 2 Hours

Serves: 8


  • 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


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.


Average Rating:
4.5 out of 0 5
AmyL 01/29/2016

This looks very healthy -- see nutrition info, just below the picture. I'm definitely going to try it next time I have company. Or maybe I'll try a half recipe in a square baking dish. I'll use regular shell eggs from the fridge, enough to equal the volume of "egg substitute" the recipe calls for. (If I recall right, one large egg is about 2 tablespoons liquid.)

Becca 01/17/2013

I am going to make this today using whatever bread I have on hand, vanilla extract only, and some cinnamon. I have diabetic and hypoglycemics in the family so I will use a sugar substitute like splenda or truvia, even though the recipe doesnt call for much sugar. This looks mouth wateringly delicious.

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