Directions
The hardest thing about this dish is waiting for it to come out of the oven because as it is baking it fills your kitchen with the most enticing, heartwarming, vanilla-cinnamon aroma. Its looks and taste hold up their end of the bargain too. Inside it is egg-y, perfectly sweetened, and studded with bursting warm blueberries. Outside it is crisp and crowned with sugared toasted almonds.
Ingredients
- Cooking spray
- 1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
- 8 large eggs
- 8 large egg whites
- 2 cups 1 percent lowfat milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup pure maple syrup
- 2 cups fresh blueberries
- 1/3 cup sliced almonds
- 2 tablespoons dark brown sugar
Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
Per Serving:
Calories 270; Total Fat 8 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 16 g; Carb 35 g; Fiber 3 g; Cholesterol 220 mg; Sodium 280 mg
Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc



















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By Jaki1281
New York
on January 16, 2012
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This was a pretty good recipe, I only used 1/4th of all the ingredients as specified since I was making this dish for two. I utilized a cupcake pan instead of the 9x13 and got 6 "cup cakes" worth of the blueberry french toast bakes. I incorporated the blueberries throughout the mixture prior to putting them into the cupcake pan and they were good. I also heated up the maple syrup with some cinnamon on it for a little more flavor. Will make it again.
By holleyhb_1143619
St Paul, MN
on August 23, 2011
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Very tasty with some alterations: halved the recipe and used a 9x9 pan, regular baguette, 4 eggs and only 2 whites, 3 tbs. of maple syrup, added a pinch of salt, skipped the almonds, and used 2 tbs. of brown sugar on top. My kids devoured it. It was still a bit eggy for me in spots, so I may skip the egg whites next time.
By greegirl58
CLeveland, Oh.
on July 25, 2011
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Since I made this recipe, a number of my family members have asked me for the recipe. It's really a great recipe.
Read all 29 reviews