Guilt-Free Blueberry Almond French Toast

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Yield: 8 servings

Level: Easy

You can easily divide this recipe in half, bake in an 8 x 8 pan.


1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes

8 large eggs

8 large egg whites

2 cups unsweetened vanilla almond milk (substitute skim or 1% lowfat milk)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/3 cup pure maple syrup

2 cups blueberries (fresh or frozen)

1/2 cup sliced almonds

2 tablespoons brown sugar


Spray a 9 by 13-inch baking pan with nonstick spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F.  Bake uncovered for 45 to 55 minutes. Serve with powdered sugar and syrup if desired.