Prep 5 mins
Cook 50 mins
I found this recipe one day while catching up on some of my Hulu shows. It's from Ellie Krieger's Healthy Appetite. It looked really good, and something my kids would actually eat! It's nice, since you throw it together the night before and put it in the fridge. Make sure you take into account putting it in the fridge overnight for the cooking time. It's a lot of eggs, but it's her way of slimming down the meal. Let me know how it turns out for you!
- cooking spray
- 1 whole wheat baguette, cut into 1-inch cubes (about 18 inches long, 8 ounces)
- 473.18 ml low-fat milk (1%)
- 8 large eggs
- 8 large egg whites
- 78.07 ml pure maple syrup
- 4.92 ml vanilla extract
- 2.46 ml ground cinnamon
- 473.18 ml fresh blueberries or 473.18 ml frozen blueberries
- 78.07 ml sliced almonds
- 29.58 ml dark brown sugar
- Spray a 9x13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon.
- 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. Sprinkle with the almonds and brown sugar. Cover and refrigerate for at least 9 hours or overnight.
- Preheat the oven to 350 degrees F. Uncover and bake for 50 to 60 minutes. Serve hot!