Sunday, May 23, 2010

Blueberry Almond Baked French Toast Casserole

This recipe was adapted from Ellie Krieger's Food Network version, but with a few significant changes.
It turned out wonderfully -- we devoured it for breakfast and finished off the little that remained after dinner, reheated with vanilla ice cream topped with more cinnamon sugar.
If you hate the consistency of bread pudding and super-moist casserole-like things, you might find this too soft for your taste (though you can always play with liquid amount and bake time too to let the top get a little more crispy).

Cooking spray
1 whole-wheat baguette/french loaf (about 18 inches long, 12-16 ounces), cut into 1-inch cubes or thick slices
2 large eggs
6 large egg whites
1/2 cups vanilla almond milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 cups fresh blueberries (or frozen, rinsed and drained)
1/3 cup sliced almonds
4 tablespoons dark brown sugar, +2-3Tbsp for right before baking

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread 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, sprinkle with additional sugar and perhaps more almonds, and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

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