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
- Preheat oven to 400 and coat a 9×13 pan with cooking spray.
- In small bowl combine milk, and eggs. Beat until blended.
- 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.
- Repeat with the rest of the bread. Top with the other half of butter and remaining fruit.
- Pour the milk and egg mixture over all. Top off with the rest of the sugar. Sprinkle with cinnamon and nuts. Cover with foil.
- 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.
- Bake covered for 25 min. Uncover and bake for an additional 10 or 15 min. Serves 6 to 8.