Blueberry French Toast
A baked french toast casserole you make in advance and bake the next
Jan 5, 2007
Tofu lends an extra dose of protein and creaminess to this healthy version of a baked french toast casserole.
Blueberry Baked French Toast Casserole
- 10 slices French bread (1 inch thick)
- 5 eggs, beaten
- 3/4 cup nonfat milk
- 1/3 cup lite silken tofu
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 24 oz. frozen blueberries
- 3/4 cup sugar
- 1 tsp. nutmeg
- 1 tsp. lemon zest
Place bread slices in a 9 x 13 pan. In a blender, combine eggs, milk, tofu, vanilla and baking powder. Pour over bread. Turn bread several times to ensure it is evenly covered with egg mixture. Cover tightly and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 400 degrees. Spray another 9 x 13 pan with nonstick cooking spray. Toss together blueberries, sugar, nutmeg and lemon zest in a small bowl. Pour into prepared pan and spread out evenly. Top with prepared bread slices. Bake 30-35 minutes.
Serves 10.
Per serving: 232 calories, 4 g fat, 106 mg cholesterol, 43 g carbohydrate, 3 g fiber, 8g protein, 3% Vitamin A, 4% Vitamin C, 7% calcium, 10% iron
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