Healthy French Toast Breakfast Casserole
Votes: 1
Time: 9 o'clock.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 302, total fat 10 G., saturated fats 2 G., proteins 15 G., carbohydrates 39 G., fiber 3 G., cholesterol 130 mg, sodium 353 mg, sugar 23 G.
Calories 302, total fat 10 G., saturated fats 2 G., proteins 15 G., carbohydrates 39 G., fiber 3 G., cholesterol 130 mg, sodium 353 mg, sugar 23 G.
If you love soft French toast, you'll love this French toast casserole. This casserole is made the night before: slices of whole-grain bread are covered in a light egg custard with semi-skimmed milk and soaked overnight in the refrigerator. Then, in the morning, all you have to do is pop the pan in the oven. You'll get a large, fluffy French toast that's enough for the whole family. The combination of cinnamon, vanilla, and almond extracts will fill your home with a wonderful aroma that will quickly bring everyone together for breakfast. Serve the French toast drizzled with natural maple syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
French toast
- 1 whole grain baguette (220 g), cut into 24 slices 0.5 cm thick.
- 1 can (340 g) of unsweetened condensed milk
- 1 cup of milk with 2% fat content
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp ground cinnamon
- A pinch of coarse salt
- 4 large eggs
Topping
- 1/3 cup chopped pecans
- 1/4 tbsp. + 2 tbsp. l. maple syrup
- 1/8 tsp ground cinnamon
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Recipes with similar ingredients: whole grain bread, baguette, concentrated milk, eggs, milk, almond extract, pecans, cinnamon
Cooking the dish according to the recipe:
- Grease a 9 x 13-inch baking pan with cooking spray. Arrange the bread slices diagonally in the pan, slightly overlapping them, in three rows. In a bowl, combine the unsweetened condensed milk, milk, vanilla and almond extracts, cinnamon, salt, and eggs. Pour the egg mixture over the bread slices, coating them evenly.
- Cover with foil and refrigerate for at least 8 hours or overnight. Preheat oven to 350°F (175°C). Remove the foil from the baking dish and spoon the egg mixture over the slices to moisten them.
- Topping:
Sprinkle the nuts evenly over the bread. Drizzle with 2 tablespoons of maple syrup and sprinkle with cinnamon. Bake until golden brown, about 40 minutes. Drizzle with the remaining 1/4 cup of maple syrup and serve.
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