Baked French Toast with Blueberries

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I have high cholesterol in my family and was wondering if I could substitute the whole eggs with just egg whites of egg beaters? Also, can I use non-fat milk, or half low-fat and half non-fat? Sorry for sounding like such a "health nut"! : Any suggestions?!

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I LOVE LOVE LOVE this recipe. Being from New Orleans, I have a lot of bread pudding experience and know I like it breadier rather than eggier. So I automatically added lots more bread and cooked it a little longer than called for. It's such an easy adjustment to make and I don't think it's the fault of the recipe--it's a personal taste thing.
My family and I have enjoyed this dish on several occasions including Mother's Day and birthdays. It's awesome warm or cold. Drizzled with real maple syrup--yum!!

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This recipe looks great, and I'll experiment with bread vs. moisture. Another, similar recipe can sit in a refrigerator overnight, ready to pop in the oven in the morning. Anyone try this or hazard a guess on the outcome?

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This recipe is really good. And great for a Sunday brunch or anytime. We have even made it for dinner.

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This was ok. I would make it again but with some changes. After reading some of the reviews I decided to add more bread cubes to avoid any chance of it being too soupy or mushy. I did find that there was way too much liquid for the amount of bread the recipe called for. I am glad I did that. Even with that change, my husband thought it was "too eggy". It was a little mushy but I thought maybe it could have used a few more minutes in the oven to try to take more moisture out of it. Next time I will do that. I thought it was also a little too sweet for my taste (just me - my husband added maple syrup to his but I couldn't so maybe next time I will slice up some breakfast sausage and add it to add a little bit of a savory taste to go along with the sweet. The tartness of the blueberries helped a little. I would definitely add those.

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I enjoyed this recipe very much, particularly as a leftover, however some of my guests thought it was too sweet.

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I made this recipe for the first time last night and I followed it exactly as written.
The only thing I did different was I baked it for 1 hour. It was so good! It was even better today as leftover. I'll definitely make this again. I even used frozen blueberries. I just made sure to drain them very well. Another successful rec ipe from Giada!

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The only problem I have ever encountered with this recipe was using frozen blueberries instead of fresh. Even though I drained them thoroughly, they definitely make the dish more "soggy". But still delicious! I definitely think it should be kept in no less than 45 minutes. Maybe a few extra minutes if you do have to use frozen blueberries. As long as you use day-old challah bread (the drier texture absorbs the egg mixture better, reducing the extra eggy-ness that would collect around fresh bread otherwise and fresh berries you should be fine. This dish is a huge hit for brunch when I pair it with the mini fritattas! Thanks Giada!

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I WAS SO GLAD I READ THE COMMENTS BEFORE ATTEMPING THIS WONDERFUL DISH, I USED A 24 OZ LOAF OF SOUR DOUGH BREAD & IT TURNED OUT PERFECT, I MADE THIS FOR XMAS BRUNCH & IT WAS A HIT, EVERYONE SAID IT WAS DELICIOUS, THE AMOUNT OF BREAD WOULD BE THE ONLY THING I WOULD CHANGE IN THIS RECIPE.

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I love Giada and think she is a wonderful cook but I just didn't enjoy this dish. I knew it may be a bit on the wet side, but it was almost the consistency of jello that hadn't fully formed. I have a bit of a problem with textures so I was unable to eat it. My daughters ate it! Which makes me happy! I will probably not be making this again. I am happy with classic french toast. But don't get me wrong, with some alterations, as the previous posts said, it would be very good. The flavor was very good. I still love you Giada!