Make this no-fuss breakfast the night before and let it sit in your refrigerator until you are ready to bake it off. Traditional French toast recipes are high in sugar and lacking nutrients. Our version is full of fiber from the whole wheat bread and blueberries. We also swap out store bought syrup for a quick blueberry topping that sweetens up the dish without the high fructose corn syrup found in the average French toast topping.
Ingredients:
6 slices whole wheat bread, stale or dried out
2 eggs, beaten
1 cup skim milk
¼ cup brown sugar, divided
Zest of 1 lemon, divided
2 teaspoons cinnamon, divided
2 ½ cups blueberry, divided
Directions:
- If bread is fresh, lightly toast it to dry it out so it can better absorb the liquid. Slice bread into cubes and set aside.
- Preheat oven to 350°F. Grease a 12 cup muffin tin with cooking spray.
- In a large bowl, whisk together eggs, milk, 2 tablespoons brown sugar, zest of ½ lemon and 1 teaspoon cinnamon.
- Add bread and 1 ½ cups blueberries into egg mixture and stir until the majority of the liquid is absorbed. Transfer mixture to muffin tin, dividing evenly among 12 cups.
- In a small bowl, combine 1 tablespoon brown sugar and 1 teaspoon cinnamon. Sprinkle the topping over the French toast cups. Bake for 20-22 minutes or until top is browned and French toast is cooked through.
- Meanwhile, in a small saucepan, combine remaining 1 cup blueberries, zest of ½ lemon and 1 tablespoon brown sugar and cook over medium-low heat for 8-10 minutes until liquid is released. Mash blueberries with a potato masher until desired consistency is reached. Use blueberry mixture as syrup to top French toast bake. Serve and enjoy!
Yield: 6 servings (2 French toast cups per serving)
Nutrition Facts: 169 Calories; 3 g Fat (1 g Saturated Fat; 0 g Trans Fat); 63 mg Cholesterol; 171 mg Sodium; 30 g Carbohydrate (4 g Fiber, 15 g Sugar, 7 g Added Sugar); 7 g Protein; 8% Daily Value (DV) Vitamin A; 8% DV Vitamin C; 5% DV Vitamin D; 12% DV Calcium;
7% DV Iron; 5% DV Potassium