Skinny Baked French Toast Recipes
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
SKINNY BAKED FRENCH TOAST
Make baked French toast that's fuss free and features soymilk, fat-free egg product and wheat germ.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat soymilk, egg product and pumpkin pie spice with wire whisk until foamy. Soak each side of bread in egg mixture 1 minute; place in single layer in pan. Drizzle any remaining egg mixture over bread. Sprinkle wheat germ evenly over both sides of bread.
- Bake about 10 minutes or until bottoms are golden brown; turn. Bake 6 to 8 minutes longer or until bottoms are golden brown. Serve with syrup or fruit.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g
SKINNY RASPBERRY FRENCH TOAST BAKE
65% fewer calories •84% less fat • 84% less sat fat than the original recipe. Check out this skinnier take on a brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
- In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
- Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
- Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 14 g, TransFat 0 g
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