French Toast Casserole

Weekend brunch is a beloved meal and time for gathering with friends. To impress a crowd or simply treat yourself and your family, give this French toast with a twist a try! Made with healthful swaps including unsweetened plant-based milk, nonfat Greek yogurt, and just a touch of pure maple syrup, this French Toast Casserole is a sweet way to show your love with a wholesome breakfast that seems indulgent but is full of better-for-you ingredients. Prep it the night before, cover, and refrigerate to have it ready to bake in the morning!

Active Prep Time: 20 mins ∙ Cook Time: 45 mins ∙ Serves: 8

INGREDIENTS

Vegetable oil spray

1 large loaf French bread

6 large eggs

2 cups unsweetened plant-based milk

1/2 cup nonfat Greek yogurt

1/4 cup pure maple syrup

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

3/4 cup blueberries

3/4 cup raspberries

DIRECTIONS

Preheat oven to 350°F. Lightly spray a 13x9-inch baking dish with vegetable oil.

Slice French bread into ¾-inch thick slices. When placing two slices side by side, ours were shorter than our baking dish, so we sliced at an angle for slightly wider slices.

In a large mixing bowl, whisk together eggs, plant-based milk, Greek yogurt, maple syrup, vanilla extract, cinnamon, and salt.

Using tongs, dip each slice of bread in the egg mixture for a few seconds before arranging side by side in the baking dish.

Tuck blueberries and raspberries in between and around the slices of bread. Pour remaining egg mixture over top all.

Bake 45 minutes, or until edges of bread are golden brown and a toothpick inserted into the center comes out mostly clean.

Let cool 5 minutes before slicing to serve. Serve warm, topped with additional berries and drizzled with additional maple syrup, if desired.

Calories per serving: 230 ∙ Fat: 7g ∙ Net Carbs: 32g ∙ Fiber: 2g ∙ Sugars: 10g ∙ Protein: 11g