Baked French Toast

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baked french toast

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

Makes 12 servings

Total time: 8 hours 50 minutes
Prep: 15 minutes
Inactive: 8 hours
Cook: 35 minutes

12 slices whole-wheat sandwich bread – use a thick, substantial bread
6 large eggs
2 cups low fat plain Greek yogurt
1/2 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons pure vanilla extract
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon ground cinnamon

1. Arrange bread slices in a 10 X 13-inch baking dish, in 2 rows:

2. In a large bowl, combine the eggs, yogurt, sugar, cinnamon, vanilla, and salt and beat with a hand whisk until blended.

3. Pour mixture over the bread slices, making sure all 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. Bake 45 minutes, until puffed and golden. Cut into 12 slices. Serve immediately. Maple syrup is optional – this is very good as is.

Nutrition per serving
Calories 229.1
Total Fat 6.5 g
Saturated Fat 1.6 g
Cholesterol 95.0 mg
Sodium 224.7 mg
Total Carbohydrate 32.9 g
Dietary Fiber 2.2 g
Sugars 14.3 g
Protein 9.8 g
Weight Watchers Points Plus: 6 points

Nutrition per serving (1/12) for original recipe, including praline topping
Calories 503.3
Total Fat 31.8 g
Saturated Fat 14.4 g
Cholesterol 181.7 mg
Sodium 344.4 mg
Total Carbohydrate 51.9 g
Dietary Fiber 1.6 g
Sugars 31.4 g
Protein 10.4 g
Weight Watchers Points Plus: 15 points