REDUCED FAT FRENCH TOAST
This is an easy variation on the basic French toast recipe, except it uses reduced fat substitutes! Serve with fruit or sugar-free maple syrup.
Provided by Jen
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
- Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides
Nutrition Facts : Calories 77 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 1.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 152.7 mg, Sugar 2.7 g
BAKED FRENCH TOAST CASSEROLE
Perfect for a Mother's Day brunch or even dessert! This was originally a very rich recipe that I found on the internet so I tried to tweak it to lower the fat. So yummy.
Provided by DaniDee
Categories Main Dish Recipes
Time 9h
Yield 10
Number Of Ingredients 16
Steps:
- Generously butter a 9x13-inch baking dish.
- Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
- Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 58 g, Cholesterol 180.3 mg, Fat 36.3 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 17.4 g, Sodium 392.2 mg, Sugar 29.1 g
HEALTHY OVERNIGHT FRENCH TOAST BAKE
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
- For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.
LOW-FAT FRENCH TOAST
Make and share this Low-Fat French Toast recipe from Food.com.
Provided by Audrey M
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg beaters, milk, cinnamon, and vanilla.
- Dip the pieces of bread in the egg mixture, then place them in a nonstick skillet over medium heat.
- Brown on each side.
- Serve with light butter and syrup.
EASY LOW FAT FRENCH TOAST
Make and share this Easy Low Fat French Toast recipe from Food.com.
Provided by Jessica Costello
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In bowl beat egg whites until fluffy.
- Add splash of orange juice and mix.
- Add nutmeg and cinnamon.
- Soak bread slices in mixture.
- Cook in skillet on medium heat until browned.
- Top with sprinkle of brown sugar and syrup.
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
KETO FRENCH TOAST CASSEROLE
Never thought you could enjoy French toast on a keto diet? We're here with a nut-free, keto French toast casserole recipe that's going to make your mornings super delightful! Dive right into the richness of this delicious keto breakfast casserole recipe and enjoy!
Provided by Annie Lampella
Categories Breakfast
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat a small 8x10 or square casserole dish with avocado or olive oil cooking spray.
- Add the eggs, butter, cream cheese, coconut flour, brown sugar like sweetener, cinnamon, baking powder and salt to a blender and blend until smooth. You can use an electric mixer too - it will just take longer to combine.
- Pour the egg mixture into a the baking dish and bake at 350 degrees for 40 minutes or until golden brown and set on top. Remove and let cool. Serve with berries, sugar-free syrup or whipped cream.
Nutrition Facts : Calories 285 calories, Carbohydrate 1.8 carbs, Protein 8.5 grams of protein, Fat 26.5 grams fat
PANETTONE FRENCH TOAST CASSEROLE
This version of a very common American breakfast, made into a casserole, using an Italian sweet bread baked for the holidays, is definitely something to be happy about! Soak your casserole overnight to achieve best results.... you want the bread to be completely saturated in the custard so that it gets light and fluffy in the oven. Covering the casserole during the last bit of baking time ensures no overbrowning. Serve with warm maple syrup.
Provided by Karen Rankin
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes French Toast Casserole Recipes
Time 9h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
- Lightly grease a 9x13-inch baking dish with cooking spray.
- Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
- Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
- Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
- Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.
Nutrition Facts : Calories 679.7 calories, Carbohydrate 66.3 g, Cholesterol 253.4 mg, Fat 42.6 g, Fiber 4.4 g, Protein 12.6 g, SaturatedFat 20.5 g, Sodium 429.9 mg, Sugar 38.6 g
LOW-FAT FRENCH TOAST CASSEROLE
Make and share this Low-Fat French Toast Casserole recipe from Food.com.
Provided by Audrey M
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Spray 13 x 9 inch baking pan with nonstick coating.
- Layer bread evenly in bottom of baking pan.
- Beat together milk, 1/4 cup honey, salt, vanilla and 1 teaspoon cinnamon until well blended; then mix in beaten eggs with above mixture.
- Pour batter evenly over torn bread.
- Core and slice apples, leaving peelings on.
- Layer apple slices evenly over top and drizzle with 1/2 cup of honey.
- Sprinkle remaining cinnamon over top of casserole.
- Bake for 35 to 45 minutes or until bread layer isn't soggy.
- Cut into 12 pieces while warm and serve with additional honey, if desired.
Nutrition Facts : Calories 148.7, Fat 3.7, SaturatedFat 1.5, Cholesterol 110, Sodium 245.2, Carbohydrate 25.9, Fiber 1.4, Sugar 22.5, Protein 4.3
BLUEBERRY FRENCH TOAST CASSEROLE (REDUCED FAT)
Make and share this Blueberry French Toast Casserole (Reduced Fat) recipe from Food.com.
Provided by MrsGame
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice loaf into 8 very thin (1/2 inch) slices and 8 thick (1 inch) slices. Place the 8 thin slices into the bottom of a greased 9x13 pan.
- Spread blueberries evenly over thin bread.
- In a bowl combine cream cheese, yogurt, sugar, and vanilla. Spread mixture over blueberries.
- Place thick bread slices over cream cheese mixture.
- Beat egg substitute, milk, evaporated milk, cinnamon, and nutmeg and pour over bread.
- Cover with aluminum foil and refrigerate 8 hours or overnight.
- Bake at 350 degrees for 45 minutes covered,and then uncover and bake for 15 more minutes. Let cool for 15 minutes.
- To serve, take out individual slices and flip over so blueberry and cream topping is on top. Sift powdered sugar over the top and serve.
BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP
This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.
Provided by Jamia Motsinger
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread into 20 slices, 1 inch thick.
- Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
- In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
- Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
- Spoon some of the mixture in between the slices.
- Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F.
- Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
- Serve with maple syrup.
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5/5 (4)Total Time 55 minsCategory Breakfast, Brunch, VegetarianCalories 244 per serving
- 3. In a large bowl, mix eggs, egg whites, Greek yogurt, milk, and maple syrup. Mix very well until smooth and thoroughly combined. Pour egg mixture completely over bread.
- 4. In a small bowl, mix butter, brown sugar, cinnamon, flour, and pecans, if using. Mix until all ingredients are combined, even if still lumpy.
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Reviews 24Estimated Reading Time 3 minsServings 10Total Time 8 hrs 50 mins
- In a medium to large bowl whisk together eggs, coconut milk, cinnamon, nutmeg, pure vanilla extract, and maple syrup.
- Lay out the bread in a 9 x13 baking dish lightly sprayed with cooking spray. Pour the egg mixture over top of the bread. Gently stir it together until all of the bread is coated with the egg mixture.
- In the morning, remove the dish from the refrigerator and place on the counter. Preheat oven to 350 degrees.
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4.8/5 (27)Total Time 1 hr 40 minsCategory Breakfast, BrunchCalories 343 per serving
- Stir together ingredients for the bread. Spread in an 8x8 baking dish. Bake for 20-25 minutes until golden. Cool for 10 minutes and cut into cubes. (can be made the day before)
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From gooddinnermom.com
5/5 (8)Category BreakfastCuisine AmericanCalories 350 per serving
- Generously grease a 9 x 13 casserole dish with butter. Cut the French bread or sourdough loaf into 1-inch cubes and distribute evenly in the casserole dish.
- Mix the flour, brown sugar, cinnamon, nutmeg, and salt in a separate bowl. Stir together with a fork. Add the cold butter and with a pastry cutter, mix it all together until the butter is broken up into pea-size crumbles. Store covered or in a resealable plastic bag in the refrigerator until ready to bake the casserole.
- When you're ready to bake the casserole, preheat the oven to 325° F. Remove the casserole from the refrigerator, uncover it, and evenly sprinkle the topping mixture over it. Bake the casserole for 45 minutes if you like a softer bread pudding texture, or for one hour if you want the top more crisp and the French toast to be more firm (both are excellent).
- Additional toppings include freshly whipped cream for more of a dessert option; toasted or candied pecans, chopped. Any other berries are great including raspberries or cranberries (Cranberries are excellent if you add it to the chopped bread before pouring the egg mixture over. Then the cranberries soften and kind of melt into the custard. This is possible with the blueberries too, if desired).
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Estimated Reading Time 6 mins
- Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (approx. 6 cm deep).
- Place the bread chunks in your oven dish. Whisk together the eggs and milk and pour over the bread. Stir thoroughly without pressing down and set aside for 5 minutes, then stir again.
- Pour in the frozen blueberries, tuck them in between the bread pieces without pressing down, leaving some on the top. Sprinkle the wheatgerm (if using) and sugar over the whole thing, drizzle with the melted butter and bake for 30-40 minutes.
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4.3/5 (19)Total Time 30 minsCategory Breakfast, Brunch, SnackCalories 299 per serving
- Start by melting your butter in a skillet or griddle over medium heat.While your butter is melting, combine together the sugar alternative (if granular), nutmeg and cinnamon. Set this bowl aside.
- In another bowl, whisk together the eggs, milk, and vanilla extract. Then, stir in the ingredients from the bowl and the sugar alternative if that alternative is non granular. Lastly, pour this mixture into a shallow bowl or pie plate.
- Dredge or dip each piece of bread through the mixture in the shallow bowl, covering it entirely. Then place the bread onto the heated skillet. Cook until browned, flipping midway through. Your toast should be golden and the eggs should be cooked.
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- Combine the eggs, heavy whipping cream, cinnamon and sweetener in a medium bowl and beat well until smooth.
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- Preheat the oven to 375 F/ 190 C/gas mark 5. You will need a medium size casserole dish approx. 6 cm deep.
- Mash the bananas using a fork. In another bowl whisk together the eggs and milk, combine with the bananas and stir well.
- Pour the mixture over the bread, stir thoroughly and set aside for 5 minutes. Give another stir, sprinkle the wheatgerm (omit if you are using wholewheat buns), sugar, drizzle with the melted butter and bake for 30-35 minutes.
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