This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.
3 cups fat-free Milk2 cups pasteurized liquid Egg whites3 tablespoons Honey1 1/2 teaspoons Vanilla extract1/4 teaspoon Salt1 1-pound loaf sliced whole-wheat Bread1 cup chopped dried Apples (3 ounces)1/2 cup Raisins1 1/2 teaspoons ground Cinnamon1/2 teaspoon ground Nutmeg1 tablespoon confectioners’ Sugar
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.Preheat oven to 350°F.Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.
Make Ahead: Prepare through Step 3 and refrigerate for up to 1 day.Omit salt to reduce the sodium in this recipe.
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