Recipe: Baked Apple-Cinnamon French Toast

Try preparing this baked apple-cinnamon French toast in advance and then simply pop it in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut in half and the fat is reduced by nearly 80 percent!

Makes: 12 servings
Preparation Time: 25 minutes
Total Cooking Time: 9 1/2 hours (including 8 hours refrigeration time)

Ingredients
3 cups skim milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 Tbsp honey
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1-pound loaf sliced whole-grain bread
1 cup chopped dried apples, approximately 3 ounces
1/2 cup raisins
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbsp confectioners sugar

Preparation

1. Preheat oven to  350°F.
2. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
3. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
4. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
5. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition Information

Per serving: 183 calories; 1 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 33 g carbohydrates; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium.

Recipe from Eating Well Magazine