Berry French Toast

Yield: 6 servings
Source: Cooking Light Magazine - April 2004
CL Comments: This dish is great for lazy mornings when you don't feel like standing at the stove. Egg-rich French toast bakes atop a mixture of sweetened berries.

Amy's Comments: This was good but it was soupy. Im thinking next time I will start the berries a little before the bread goes on and I might also kick the heat up a little at the end (as a reviewer on cl.com suggested). Good, nice change from reg. french toast, but not nearly as exciting as I was hoping. DEFINITELY use frozen berries. I used fresh raspberries since they didn't have any frozen (weird, huh?) and the rest frozen. The fresh got so mushy.

INGREDIENTS:

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

INSTRUCTIONS:

  1. Preheat oven to 350°.
  2. Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.
  3. Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar.
  4. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

NUTRITIONAL INFO:

Healthy Units: 7 per serving
CALORIES 374 (6% from fat); FAT 2.7g (satfat 0.6g, monofat 0.9g, polyfat 0.7g); PROTEIN 9.2g; CARBOHYDRATE 80.4g; FIBER 7.4g; CHOLESTEROL 36mg; IRON 2.1mg; SODIUM 300mg; CALCIUM 114mg;

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