Baked French Toast
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 385.4
- Total Fat: 17.7 g
- Cholesterol: 104.3 mg
- Sodium: 386.1 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 2.5 g
- Protein: 11.0 g
View full nutritional breakdown of Baked French Toast calories by ingredient
Introduction
This is a variation of a Paula Deen Recipe- Paula of course uses Half and Half and more butter, but I find this very tasty while removing over 200 calories a serving. This is a variation of a Paula Deen Recipe- Paula of course uses Half and Half and more butter, but I find this very tasty while removing over 200 calories a serving.Number of Servings: 16
Ingredients
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One large loaf of unsliced French Bread about 25-32 ounces
4 cups Skim milk
6 large eggs and 1.5 cups egg whites
1 tsp Cinnamon ground
1 tsp Nutmeg ground
1 T. high quality Vanilla extract
3/4 C unsalted Butter, softened
1C chopped pecans
1C. Light brown sugar
1tsp Cinnamon
1 tsp Nutmeg
Directions
The night before your event
Spray a large oven proof casserole dish with Pam
Slice the bread in 1" pieces
Place the bread in the casserole overlapping as needed to fit
Mix the 4 cups milk with the eggs and spices and vanilla until blended but not to frothy. I use a wisk. Pour the blend over the bread evenly. Cover with foil and refrigerate overnight.
Blend the butter, pecans, brown sugar and spices and save it for the morning.
The next day remove the foil from the casserole. Top the bread mix with the pecan blend evenly.
Place in a 350 degree oven and bake for 40-45 minutes. Serve warm with fresh fruit. I like a blend of strawberries and blueberries.
This makes 16 generous servings- just divide evenly, place your choice of fruit on the top or side and enjoy. The fruit is not calculated in the nutritional information.
Number of Servings: 16
Recipe submitted by SparkPeople user DESIGN284.
Spray a large oven proof casserole dish with Pam
Slice the bread in 1" pieces
Place the bread in the casserole overlapping as needed to fit
Mix the 4 cups milk with the eggs and spices and vanilla until blended but not to frothy. I use a wisk. Pour the blend over the bread evenly. Cover with foil and refrigerate overnight.
Blend the butter, pecans, brown sugar and spices and save it for the morning.
The next day remove the foil from the casserole. Top the bread mix with the pecan blend evenly.
Place in a 350 degree oven and bake for 40-45 minutes. Serve warm with fresh fruit. I like a blend of strawberries and blueberries.
This makes 16 generous servings- just divide evenly, place your choice of fruit on the top or side and enjoy. The fruit is not calculated in the nutritional information.
Number of Servings: 16
Recipe submitted by SparkPeople user DESIGN284.
Member Ratings For This Recipe
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