Overnight Blueberry French Toast Casserole
Serves: 12 Servings
  • 1 (14-16 oz) loaf whole wheat french bread, cut into 1-inch cubes
  • 2 cups AllWhites® 100% liquid egg whites
  • 2 cups unsweetened almond milk
  • ¼ cup pure maple syrup
  • 1 Tbsp vanilla
  • 2 tsp. cinnamon
  • ¼ tsp.nutmeg
  • Pinch of salt
  • 1 cup fresh or frozen blueberries
  • Optional toppings: powdered sugar, maple syrup, extra blueberries
  1. I like to either use day old bread or toast the bread cubes before using them in the casserole. To toast the bread cubes, preheat oven to 350 degrees F and place bread on prepared baking sheet. Bake in the oven for about 10 minutes then evenly spread bread in a 9x13 inch baking dish coated in nonstick spray.
  2. Sprinkle blueberries evenly over bread and set aside.
  3. In a large bowl, whisk together egg whites, almond milk, maple syrup, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread, cover and place in fridge for at least an hour, but best overnight.
  4. Preheat oven to 350 degrees F, uncover casserole and bake in the oven for 45 to 50 minutes. Top with powdered sugar or maple syrup, serve and enjoy!
Nutritional Information
Serving Size: 1/12th • Calories: 116 • Fat: 0.9 g • Saturated Fat: 0.2 g • Carbs: 20.9 g • Fiber: 2.2 g • Protein: 6.5 g • Sugar: 6.1 g • WW Freestyle Points: 3
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/overnight-blueberry-french-toast-casserole/