Baked Blueberry-Peach French Toast
- Total Time
We feature some of summer's finest fruit in this stuffed French toast recipe. If you can't find great fresh blueberries and peaches, use frozen (thaw them first).
reduced-calorie whole wheat bread16 slice(s)
fresh blueberries1 cup(s), fresh, or 1 cup frozen, thawed blueberries
peach(es)1 large, chopped or 1 cup frozen, thawed peach slices
fat free skim milk2 ½ cup(s)
regular liquid egg substitute2 cup(s)
sugar2 Tbsp, granulated
ground cinnamon1 tsp
vanilla extract1 tsp
powdered sugar1 Tbsp
- Preheat oven to 400ºF.
- Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.
- In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
- Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.