Baked Blueberry French Toast

Updated: Feb 19

This recipe is from an IC Safe Cookbook!





Ingredients


1 loaf hearty, whole wheat bread

1 cup blueberries

1/2 cup sliced almonds

1/2 cup cottage cheese

2 cups eggs or egg substitute

2 1/2 cups skim milk

2 tbsp granulated sugar

1 tsp vanilla extract

1/4 tsp almond extract


Directions


Pre-heat the oven to 375 degrees. Lightly coat a 13" x 9" baking dish with non-stick spray. Tear the bread into 1-inch cubes. Mix the bread cubes, blueberries, and almond slices. Spread the mixture evenly in the baking dish.


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 the extracts. Pour the liquid mixture over the top of the bread. For the best results, cover the casserole and let it sit for at least an hour (or up to overnight) in the refrigerator. Cover the French toast with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until the casserole is puffy and golden brown. Serve and enjoy while still warm.

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