Blueberry French Toast Casserole
- Cooking spray
- 1 loaf hearty, whole wheat bread
- 1 cup fresh or frozen blueberries
- ½ cup Daisy® Low Fat Cottage Cheese
- 6 whole eggs
- 2½ cups skim milk
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- ¼ tsp. almond extract (optional)
- ½ cup sliced almonds
- ¼ cup maple syrup
Directions1. Lightly coat a 13x9-inch baking dish with cooking spray. Tear bread into 1-inch cubes. Mix bread cubes and blueberries and spread mixture evenly in the baking dish. 1. Blend the cottage cheese in a blender, food processor or using a hand mixer. When there is a smooth consistency, blend in the eggs and milk. Mix in the sugar and extracts. Pour the liquid mixture over the top of the bread. Top with sliced almonds. 1. For best results, cover the casserole with aluminum foil and let it sit for at least an hour (or overnight) in refrigerator. 1. Once set, bake for 20 minutes in a 375°F oven. Remove the foil and bake for another 20 minutes until the casserole is puffy and golden brown. 1. Serve warm and enjoy with maple syrup.
For gluten free: Use gluten free bread instead of whole wheat.
Calories 340, Total Fat 10g (Saturated 2g, Trans 0g), Cholesterol 140mg, Sodium 440mg, Total Carbohydrate 45g (Dietary Fiber 4g, Sugars 17g), Protein 18g, Vitamin A 8%, Vitamin C 10%, Calcium 20%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsKid-friendly Summer Sodium Smart Breakfast/brunch Vegetarian Winter Fall Dessert Spring Baking Christmas Easter