Macro-Friendly Blueberry French Toast Casserole
Packed with juicy blueberries and bread cubes drenched in eggy custard, this scrumptious dish is sure to become a staple of your weekend brunch menu or meal prep! Best of all, preparing this casserole is a breeze so you're never far from french toast perfection!
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Medium mixing bowl
- 1 whisk
- 1 9x13 baking dish
Ingredients
- 15 slices multigrain bread, sliced into 1 inch cubes
- 4 eggs
- 1 cup liquid egg whites
- 1 cup milk
- ½ cup nonfat vanilla greek yogurt
- 1 cup blueberries, fresh or frozen
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Cooking spray
- Optional, sugar free maple syrup
Instructions
- Spray a 9x13 baking dish with cooking spray. Arrange the bread pieces in a single layer in the baking dish. Sprinkle 1/2 of the blueberries, then add the remaining bread on top.
- In a large bowl, whisk together the eggs, egg whites, milk, greek yogurt, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread in the baking dish, spreading it around so the liquid saturates the bread. Sprinkle the remaining blueberries over the top. Cover and refrigerate overnight.
- When ready to bake: Preheat the oven to 350 degrees F. Uncover the baking dish and bake for 35-45 minutes or until baked throughout. Cover with aluminum foil if it still needs longer and you wish to not brown the top anymore.
- Slice into 8 servings and serve warm drizzled with syrup, if desired. Enjoy!
Notes
Taste may vary depending on what brand and variation of ingredients are used.
If not refrigerating overnight, just simply pop into the oven and bake at 350 degrees F for 35-45 minutes!
If preparing the recipe in muffin tins, bake at 350 degrees F for 25-30 minutes!
Nutrition
Calories: 243kcalCarbohydrates: 38.7gProtein: 14.1gFat: 4g
Tried this recipe?Let us know how it was!