French Toast Casserole (Revised)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 421.3
- Total Fat: 9.4 g
- Cholesterol: 148.8 mg
- Sodium: 662.1 mg
- Total Carbs: 72.4 g
- Dietary Fiber: 2.7 g
- Protein: 16.2 g
View full nutritional breakdown of French Toast Casserole (Revised) calories by ingredient
Introduction
This is a favorite of my family. I received the original recipe from a cookbook that a family member picked up for me in Alaska with recipes from local Bed & Breakfast establishments. I wanted a healthier version for me and my family and so I have adapted it to enjoy without eating half of my calories in one meal.Make the night before & finish it the next morning with little to no fuss ... needs to sit overnight to get the flavors mixed.
There are two versions in this recipe as I modified it for times that we used paper plates & plastic forks (no need to cut...it just pulls apart in bite sized pieces) and you can serve more if you cut the pieces smaller (this will change the calories based on the number of servings you create). This is a favorite of my family. I received the original recipe from a cookbook that a family member picked up for me in Alaska with recipes from local Bed & Breakfast establishments. I wanted a healthier version for me and my family and so I have adapted it to enjoy without eating half of my calories in one meal.
Make the night before & finish it the next morning with little to no fuss ... needs to sit overnight to get the flavors mixed.
There are two versions in this recipe as I modified it for times that we used paper plates & plastic forks (no need to cut...it just pulls apart in bite sized pieces) and you can serve more if you cut the pieces smaller (this will change the calories based on the number of servings you create).
Number of Servings: 8
Ingredients
-
1 large loaf french/italian bread, cut into 1 1/2-inch slices or into cubes (1-2 inches/bite sized)
6 large eggs, slightly beaten
1 cup low-fat evaporated milk
1 1/2 cups 1% milk
1 tsp vanilla
1 cup brown sugar
2 tbsp butter/margarine
2 tbsp syrup (maple/pancake)
Directions
Spray a 9 x 13 x 2 inch baking pan with non-stick cooking spray.
In a large bowl mix eggs, evaporated milk, milk, cinnamon, nutmeg & vanilla together.
Place bread in baking pan if you sliced it and pour egg mixture over the top of all slices and cover.
OR
If you cubed the bread, mix it into the egg mixture thoroughly until bread soaks up the egg mixture and then pour into baking pan & cover.
Refrigerate mixture in pan over night.
Next morning. Take casserole out of the refrigerator and remove cover. Heat oven to 350 degrees.
In a small microwave safe bowl, heat brown sugar, butter & syrup for 60 seconds on low. Mix well. Pour over the bread mixture in the baking pan. Bake in oven for 45 minutes (until golden brown).
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CJBJERK.
In a large bowl mix eggs, evaporated milk, milk, cinnamon, nutmeg & vanilla together.
Place bread in baking pan if you sliced it and pour egg mixture over the top of all slices and cover.
OR
If you cubed the bread, mix it into the egg mixture thoroughly until bread soaks up the egg mixture and then pour into baking pan & cover.
Refrigerate mixture in pan over night.
Next morning. Take casserole out of the refrigerator and remove cover. Heat oven to 350 degrees.
In a small microwave safe bowl, heat brown sugar, butter & syrup for 60 seconds on low. Mix well. Pour over the bread mixture in the baking pan. Bake in oven for 45 minutes (until golden brown).
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CJBJERK.