Saturday, March 29, 2008

Berry French Toast

This is quite possibly the easiest French toast - dump some stuff in a casserole dish, dredge the bread, slap it on top of the berries, and bake. I used up most of the remaining frozen strawberries we picked from last year's trip to the farm, and I also used some frozen blueberries, blackberries, and raspberries. We used a baguette I got as a gift for my bridal shower (long story - thanks, Michelle!) and that was that. It was easy and good, but we didn't really like how soggy the bread got. I'm not sure if it's because we used a softer bread, but ours was really soggy. I think we like our french toast a little bit crispier. So for us this is not a make-again, but if you don't mind soggy french toast, then this is for you.


Berry French Toast
Cooking Light, April 2004

This dish is great for lazy mornings when you don't feel like standing at the stove. Egg-rich French toast bakes atop a mixture of sweetened berries.

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

Preheat oven to 350°.

Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.

Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

Yield: 6 servings

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