Baked French Toast

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Baked French Toast

This baked French toast is a delicious, healthier version of Paula Deen’s super-rich French toast casserole recipe.

Baked French Toast
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Yield: 12 servings
New quantity:
Ingredients
  • 12 slices whole-wheat sandwich bread - use a thick, substantial bread
  • 6 large eggs
  • 2 cups plain, low fat Greek yogurt
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons pure vanilla extract
  • ¼ teaspoon salt
Topping:
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
Instructions
  1. Arrange the bread slices in a 10 X 13-inch baking dish, in 2 rows:
  2. In a large bowl, whisk together the eggs, yogurt, sugar, cinnamon, vanilla, and salt until well-blended.
  3. Pour the egg mixture over the bread slices, making sure all slices are covered evenly. Press down with a spatula to compress and to get the yogurt mixture in. Cover with foil and refrigerate overnight.
  4. The next morning, preheat oven to 350 degrees F. Remove the foil. Mix the sugar and cinnamon for the topping and sprinkle it on the bread.
  5. Bake, uncovered, 45 minutes, until puffed and golden.
  6. Cut into 12 slices. Serve immediately. Maple syrup is optional - this baked french toast is very good as is.
Notes
Nutrition per serving (1/12) for Paula Deen's recipe:
Calories 503, Total Fat 32g, Total Carbohydrate 52g, Sugars 31g, Sodium 344mg, Dietary Fiber 1g, Protein 10g
Nutrition Per Serving
Calories: 229; Total Fat: 6g; Carbohydrates: 33g; Sugars: 14g; Sodium: 224mg; Fiber: 2g; Protein: 10g

 

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