Oven French Toast
This easy make-ahead breakfast is great for guests.
Recipe courtesy of OSU Extension Service, foodhero.org.
The whole grain bread in this recipe is a great source of dietary fiber and can help you meet the DASH goal of making half of your grains whole grains. Try adding cinnamon and nutmeg to the recipe to boost its flavor. Top with fresh fruit and yogurt and serve with a glass of non-fat milk.
4 eggs or 8 egg whites
12 slices whole grain bread
1 cup non-fat or 1% milk
¼ cup packed brown sugar
1 teaspoon vanilla
Preheat oven to 325 degrees.
Lightly spray a cookie sheet with sides or two 9x13 inch pans with cooking spray. Lay the slices of bread flat on the pan with the sides touching.
Beat egg, milk, brown sugar, and vanilla until very well blended. Pour mixture over bread. Turn each slice over to ensure both sides are wet. Cover and refrigerate overnight or bake immediately. Bake for 30 minutes or until the bread is golden brown and the center of the bread slices is set. Insert a knife to check. If you refrigerate over night, the baking time will be longer. Serve hot.
Refrigerate leftovers within 2 hours.
Per serving: 240 calories, 6 g total fat, 1.5 g saturated fat, 35 g carbohydrate, 13 g protein, 4 g fiber, 340 mg sodium