French Toast Breakfast Casserole
Preheat oven to 350 degrees. Coat an 8-inch square baking dish with vegetable cooking spray.
Make 6 servings.
- Cut 6 slices of whole wheat or multi-grain bread into 1-inch cubes. Layer in the baking dish. Top with 1 cup fresh blueberries sprinkled evenly over the bread cubes.
- In a mixing bowl whisk together ½ cup fat-free milk and ½ cup sugar substitute. Whisk in 4 egg whites, 2 eggs, 1 tablespoon grated orange peel, 1/8 teaspoon ground nutmeg and ½ teaspoon vanilla extract. Pour over bread cubes and toss to coat. Let stand for 15 minutes.
- Bake casserole for 45 minutes or until top of bread is browned and the center is set. Remove from oven and let stand for 5 minutes. Cut into squares; top with sugar-free maple syrup or warm blueberry sauce.