Peach French Toast Bake

dbecker70

Peach French Toast Bake


Cooking spray
1 large whole wheat baguette (about 8 ounces)
4 large eggs
4 large egg whites
1 cup nonfat milk
1 teaspoon vanilla extract
5 cups frozen unsweetened sliced peaches, thawed
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1 1/2 cups plain nonfat yogurt (optional)
3/4 cup maple syrup (optional)

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes.

Makes 6 servings
Serving size: One 4 1/2 x 4-inch slice

Per Serving:
Calories 254; Total fat 6g (Sat fat 1.6g, Mono fat 2g, Poly fat 1.4g); Protein 12.5g; Carb 40g; Fiber 3g; Cholesterol 144mg; Sodium 288mg

Excellent source of: fiber, iodine, manganese, riboflavin, selenium

Good source of: calcium, copper, iron, magnesium, niacin, pantothenic acid, phosphorus, potassium, thiamin, vitamin A, vitamin C, zinc

Copyright 2008 Ellie Krieger All rights reserved