Breakfast: French Toast Casserole with Honey-Glazed Fruit

Serve this decadent dish for breakfast or brunch with a group. It's both light and satisfying, and can be made ahead to reduce prep time in the morning.

This recipe includes superfoods such as:

Cinnamon, Honey

Ingredients

Cooking Spray
6 slices whole-wheat bread (lowest sodium available), halved lengthwise
1 1/2 cups fat-free milk
1 1/2 cups egg substitute
2 Tbsp light brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 (15 oz) can light fruit cocktail, drained
2 Tbsp honey
1 Tbsp light tub margarine (make sure it is trans-fat-free)

Instructions

Preheat the oven to 350 degrees F. Lightly spray an 8-inch square baking dish with cooking spray.
Place the bread halves with the cut sides (the crustless sides) touching the bottom of the pan and the crust sides resting on the slice beneath them. The slices should overlap slightly. Set aside.
In a medium bowl, whisk together the milk, egg substitute, brown sugar, cinnamon, and nutmeg. Pour over the bread. Using a spoon, press down the bread to soak up the milk mixture. Spread the fruit cocktail over the bread. Drizzle with the honey. Using a teaspoon, dot with the margarine.
Bake for 55 minutes-1 hour, or until the center of the casserole is set (doesn’t jiggle when the casserole is gently shaken.) Let cool for at least 10 minutes before cutting.
Cook’s Tip: If you prepare this casserole ahead of time, cover it with plastic wrap and refrigerate for up to 10 hours. Uncover it, put the cold casserole in a cold oven, set the temperature to 350 degrees F, and bake for 1 hour 5 minutes - 1 hour 10 minutes, or until the center is set (doesn’t jiggle when the casserole is gently shaken). Let cool for at least 10 minutes before cutting.

Choices/Exchanges: 2 Carbohydrate, 1 Lean Meat

Share French Toast Casserole with Honey-Glazed Fruit

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