makes 8-10 servings
2 teaspoons melted coconut oil
12 slices day-old white bread, cut into 1-inch pieces
1 1/4 cups 1 percent milk
3/4 cup heavy cream
4 whole eggs
2 egg whites
3 tablespoons Greek yogurt (fat-free, low-fat, or whole)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh blueberries
1. Coat the bottom and sides of a 9"x13" glass baking dish with the melted coconut oil. Set aside.
2. In a large bowl, whisk together the milk, heavy cream, eggs, egg whites, Greek yogurt, maple syrup, vanilla, cinnamon, and nutmeg.
3. Place half of the bread pieces in the prepped baking dish. Evenly sprinkle about half of the blueberries over top the bread pieces. Then add the remaining bread pieces and sprinkle evenly with the remaining blueberries.
4. Pour the custard evenly over top the bread cubes. Cover the baking dish and refrigerate overnight (or at least 3-4 hours).
5. In the morning, remove the baking dish from the refrigerator and preheat the oven to 350 degrees.
6. Bake the french toast in the oven for 45 minutes, or until golden brown. Serve with maple syrup.