Berry-and-Walnut French Toast Casserole

By sandy_h

From Cooking Light December 2018

Ingredients

• 1 (8-oz) day-old whole-grain crusty baguette, cut into 1-inch cubes
• Cooking spray
• 1 ripe banana
• 1 cup 2% reduced-fat milk
• 3 large eggs
• 3 large egg whites
• 2 Tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 (10-oz) pkg frozen mixed berries, thawed
• 1/3 cup chopped walnuts
• 2 Tbsp light brown sugar
• 2 Tbsp cold unsalted butter, cut into small cubes

Details

Servings 6
Preparation time 15mins
Cooking time 535mins

Preparation

Step 1

Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

Preheat oven to 375.

Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

Bake at 375 until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.