Healthier French Toast Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 223.2
- Total Fat: 7.5 g
- Cholesterol: 21.3 mg
- Sodium: 433.4 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 0.8 g
- Protein: 11.6 g
View full nutritional breakdown of Healthier French Toast Casserole calories by ingredient
Introduction
This healthy take on a french toast casserole is amazing. Just get it ready the night before and pop it in the oven the next morning. We always make it for breakfast on Christmas morning. This healthy take on a french toast casserole is amazing. Just get it ready the night before and pop it in the oven the next morning. We always make it for breakfast on Christmas morning.Number of Servings: 10
Ingredients
-
* 10 cups white bread cubes
* 1 (8 ounce) package lowfat cream cheese, softened
* 2 cups liquid egg substitute
* 1 1/2 cups 2% milk
* 1/2 cup half-and-half cream
* 1/4 cup lite pancake syrup
* 1/2 teaspoon vanilla extract
* 2 tablespoons confectioners' sugar
Directions
Makes 10 Servings
1. Place bread cubes in a lightly greased 9x13 inch baking pan.
2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Slowly add egg substitute, mixing well while adding. Stir in milk, half and half, pancake syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
Serve with syrup or fresh fruit.
Number of Servings: 10
Recipe submitted by SparkPeople user BURNZZY81.
1. Place bread cubes in a lightly greased 9x13 inch baking pan.
2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Slowly add egg substitute, mixing well while adding. Stir in milk, half and half, pancake syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
Serve with syrup or fresh fruit.
Number of Servings: 10
Recipe submitted by SparkPeople user BURNZZY81.