Food & Recipes

Ellie’s Blueberry-Almond French Toast Bake

by admin

Ellie’s Blueberry-Almond French Toast Bake

Inside it is eggy with bursting warm blueberries. Outside it is crisp and crowned with sugared toasted almonds. – Ellie Krieger

Makes 8 servings
Serving size: 1 4×3-inch piece

Cooking Spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
2 cups low-fat (1%) milk
8 large eggs
8 large egg whites
1/3 cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar


Spray a 9×13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top. Sprinkle with the almonds and brown sugar. Cover and refrigerate for at least 9 hours or overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 50 to 60 minutes. Serve hot!

Per Serving:
Calories 270
Total Fat 8 G
Sat Fat 2.5 G
Mono Fat 2 G
Poly Fat 0.75
Protein 16 G
Carb 35 G
Fiber 3 G
Cholesterol 220 MG
Sodium 280 MG

Excellent Source of:

Good Source of:
Vitamin K