Sunday, April 17, 2016

Light Blueberry French Toast Casserole

A few weeks ago my best friend invited me for a girl's night. Because we all have small kids it's an unbelievably rare thing to get away from the kids and enjoy some time with friends. We normally end up bringing all the kids together and playing board games! We had a brunch theme for our dinner and everyone was responsible for bringing something.  This Light Blueberry French Toast Streusel was a perfect and super easy dish.  It only took me 10 minutes to make the night before! There is nothing I like more than a dish that looks and tastes delicious that only takes a matter of minutes to prepare. You will want to let the bread soak for a minimum of 4 hours.  
It's best if you just leave it covered in the fridge overnight and take it out right before you bake.  I used frozen blueberries since I still had a few that we had picked last year to use up.  You can absolutely use any other fresh or frozen berry that you would like and have readily available. 
This casserole also freezes fantastically well once baked.  I wrapped and froze individual portions of it for my oldest son's breakfast in the morning.  He was so excited!  He kept saying, "I never get treats like this for breakfast!"  It made me feel a little bad but I don't have time for elaborate breakfasts at 6:00 am when I'm getting ready for work. That's why I like to prep things and have them ready for him.
I hope you enjoy this recipe!  Please leave a comment and let me know what you think or what you would like to see in future recipes.  You can also follow on InstagramFacebook, or Twitter.
Light Blueberry Streusel French Toast Casserole
Servings: 6 ★ Size: 1/12 ★ 
Smart Points: 7 ★ Points Plus: 7 ★ Calories: 264 ★ Total Fat: 3 g ★ Saturated Fat: 1 g ★ Protein: 18 g ★ Carbohydrates: 43 g ★ Fiber: 3 g ★ Sugars: 18 g ★ Sodium: 309 mg ★ Cholesterol: 1 mg

· 16 ounces (170 g) Italian bread, cubed
· 3 cups blueberries, fresh or frozen
· 2 cups (500 ml) skim milk
· 1/2 cup (125 ml) half & half, fat-free
· 12 egg whites
· 1/2 cup (100 g) brown sugar
· 1 teaspoon vanilla or 1 vanilla bean pod
· 1/4 cup (25 g) old-fashioned oats
· 1/4 cup (30 g) whole wheat flour
· 3 tablespoons sugar
· 3 teaspoons cinnamon
· 1 tablespoon coconut oil

1. Prepare a 9 x 13 casserole dish with non-stick spray.  Place the cubed bread and blueberries into the dish and gently mix to disperse the blueberries.
2. In a medium sized bowl whisk together the milk, half & half, egg whites, brown sugar, and vanilla.  Pour the egg mixture over the bread and blueberries.  Gently mix once to ensure the bread is all covered.  Cover the dish and refrigerate for at least 4 hours -overnight.  I like it better overnight!
3. Preheat the oven to 350 F (177 C).  Allow the casserole to sit at room temperature while the oven is heating.  Take a small bowl and add the oats, flour, sugar, cinnamon, and coconut oil.  Using fingers gently mix the coconut oil into the dry ingredients to make a crumble topping.  Sprinkle over the bread.
4.  Bake for 45-50 minutes.  The topping should be beautifully golden and the bread should spring back when touched.  Cover the casserole with foil if it is starting to turn too brown.
Perfect weeknight dinner that is ready in 30 minutes.

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