I love trying out new recipes. I am not really sure why. I guess I don't want to miss out on anything that might be super yummy!
This recipe is for a Blueberry French Toast Casserole. The reason I like these types of breakfast recipes is because you can make them in advance, refrigerate and bake it when you are ready.
I found this particular recipe to be very easy to make and not full of sugar. ( I added just a few ingredients for fun (toasted almonds and agave nectar).
Blueberry French Toast Casserole
6 cups cubed, whole grain bread
8 egg whites
1 1/2 cups unsweetened almond milk
1/4 cup honey
1 tsp. vanilla extract
2 tsp. almond extract
2 teaspoon ground cinnamon
2 cups fresh blueberries
* 2 tbsp. agave nectar
In a large bowl whisk the egg whites, almond milk, honey, agave nectar, extracts and cinnamon. Oil a baking dish (about 9 x 13), and fill it with the bread.
Pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened. Mix in the blueberries and toasted almonds.
I let the casserole sit overnight and then baked it the next day.
Bake the casserole at 350 F. for about 35 minutes covered. Then uncover the casserole and turn the temperature up to 375 - 400 to brown the top of the bread about another 10-15 minutes. Cook until there is no longer any liquid between the bread.
You can serve this with a little powdered sugar dusted on the top or maple syrup.