Baked Blueberry Almond Muffin French Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
6 slices Nature's Own 9 Grain 35 Calorie per slice 1 fresh large egg1/3 cup Milk, 1% or skim 1/2 cup Egg liquid substitute(Egg Beaters)1/4 cup of fresh blueberries2 tsp. pure vanilla Extract 1 Tbsp pure Maple Syrup1 tsp Light Brown Sugar (unpacked)1 Tbsp of sliced almonds1 Tbsp of Splenda GranulatedCinnamon and Nutmeg to tasteNonstick Cooking Spray (like Pam)
Spray 8x8 shallow baking dish with nonstick cooking spray. Cut up the bread into small 1 inch squares. Spread pieces evenly throughout baking dish.
In a small bowl, whisk the fresh egg. Next add in egg substitute, milk, vanilla, splenda, maple syrup, cinnamon, and nutmeg. Whisk well.
Pour egg mixture evenly over bread pieces. Toss lightly to make sure bread pieces are evenly coated.
Sprinkle evenly with brown sugar. Then sprinkle blueberries and almonds evenly.
Cover and let stand for 10 minutes or refrigerate overnight.
Take dish and place in 325 degree pre-heated oven. Bake for 25 minutes or until egg mixture has set. Enjoy!
5ww points
Number of Servings: 3
Recipe submitted by SparkPeople user DAINTYDIVAH.
In a small bowl, whisk the fresh egg. Next add in egg substitute, milk, vanilla, splenda, maple syrup, cinnamon, and nutmeg. Whisk well.
Pour egg mixture evenly over bread pieces. Toss lightly to make sure bread pieces are evenly coated.
Sprinkle evenly with brown sugar. Then sprinkle blueberries and almonds evenly.
Cover and let stand for 10 minutes or refrigerate overnight.
Take dish and place in 325 degree pre-heated oven. Bake for 25 minutes or until egg mixture has set. Enjoy!
5ww points
Number of Servings: 3
Recipe submitted by SparkPeople user DAINTYDIVAH.
Nutritional Info Amount Per Serving
- Calories: 178.5
- Total Fat: 4.2 g
- Cholesterol: 72.6 mg
- Sodium: 231.1 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.9 g
- Protein: 11.5 g
Member Reviews