Almond-Berry French Toast Bake
You’ll never go back to flipping individual slices after this bountiful bake.
Con Poulos
Cal/Serv:
240
Yields:
9
servings
Total Time:
4
hours
0
mins
Ingredients
12
slices stale whole-wheat bread, cut into 1 1/2-in. cubes
wheat bread,
6
to 8 oz. raspberries
6
large eggs
2
large egg whites
2 1/4
c.
2% milk
3
tbsp.
pure maple syrup
2
tsp.
pure vanilla extract
3/4
tsp.
ground cinnamon
1/2
tsp.
kosher salt
1/4
c.
old-fashioned oats
1/4
c.
sliced almonds
Directions
- Lightly coat shallow 1 1/2-qt. baking dish with cooking spray. Scatter bread cubes and raspberries in even layer.
- In large bowl, whisk together eggs, egg whites, milk, maple syrup, vanilla, cinnamon, and salt. Pour mixture over top, cover, and refrigerate 3 hr.
- Heat oven to 350°F. Sprinkle oats and almonds over top and bake until puffed and golden brown, 40 to 50 min.
Nutrition per serving: 240 cal, 12 g pro, 32 g carb, 6 g fiber, 13 g sugars (4 g added sugars), 7.5 g fat (2 g sat fat), 130 mg chol, 345 mg sodium
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