The whole family will swoon for this yummy, modern spin on an old-school favorite breakfast dish: French toast.
1 1/2 cups lowfat or fat free milk
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 loaf day-old bread, sliced into ½-inch-thick cuts
Maple syrup or sautéed apples (ingredients below:)
2 tablespoons butter
3 medium tart-sweet apples (such as Braeburn), diced
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3/4 cup fresh blackberries (optional)
How to Make It
Coat an 8 x 8-inch baking dish with nonstick spray. In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Add the bread slices and let stand for 10 minutes to soak up some of the custard. Arrange the slices in the baking dish in two rows, standing up on end. Slowly pour any remaining custard over the bread. Cover the dish with plastic wrap and refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Uncover the dish and bake for 45 minutes or until bread puffs slightly and browns. For the apples, melt the butter in a large nonstick skillet over medium-high. Add the apples and sugar, and cook for 3 minutes, or until sugar melts and apples are soft but not mushy. Stir in lemon juice, vanilla, and berries if desired. Serve warm over French Toast Casserole.
Nutrition figures based on using fat free milk.
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