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Makeover Overnight French Toast Recipe

Makeover Overnight French Toast Recipe photo by Taste of Home

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“We tried this lighter version recently and the whole family really loved it! You can bet this dish is going to be made more than once.” —Sonya Labbe, Los Angeles

This recipe is:

Healthy

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Makeover Overnight French Toast Recipe

Prep: 15 min. + chilling Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

4 eggs
1 cup egg substitute
3 cups fat-free milk
1/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
16 slices French bread (1 inch thick)
BERRY SAUCE:
2 packages (12 ounces each) frozen unsweetened mixed berries, thawed
1/4 cup sugar

Directions

In a large bowl, combine the eggs, egg substitute, milk, sugar, vanilla and salt. Place bread slices in two ungreased 13-in. x 9-in. baking dishes; pour egg mixture over top. Cover and refrigerate overnight.
Coat two 15-in. x 10-in. x 1-in. baking pans with butter-flavored cooking spray. Carefully transfer bread to prepared pans.
Bake, uncovered, at 400° for 15 minutes. Carefully turn slices over. Bake 10-15 minutes longer or until golden brown and slightly puffed.
Meanwhile, combine berries and sugar. Serve with French toast. Yield: 8 servings.

Nutritional Facts 2 slices French toast with 1/3 cup sauce equals 294 calories, 4 g fat (1 g saturated fat), 108 mg cholesterol, 486 mg sodium, 50 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Makeover Overnight French Toast in Healthy Cooking April/May 2011, p25

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Makeover Overnight French Toast

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Reviewed on May. 12, 2012 by marraineallain

Tried this recipe and it was AWESOME!!!!!! The smell of the vanilla as it was cooking was amazing. Will definitely make some more! Actually did a double batch and froze them to have in the morning when time is short! Freeze well too! Definitely worth a try!

Reviewed on Apr. 28, 2011 by chaupt

Easy recipe. Made it for a family brunch, everybody loved it. Copied the recipe for 3 family members

Reviewed on Apr. 16, 2011 by Lvnglyf73

This turned out great - will definitely make again. The bread puffed up nicely and browned in the oven. I used a baking sheet instead of a pan (with nonstick spray), and it worked fine. Since we love vanilla, I think I'd increase the amount used just a bit next time. It's a keeper!