Bobby’s Lighter Baked French Toast Casserole

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Bobby’s Lighter Baked French Toast Casserole

By Bobby Deen

501 Less Calories
182 mg Less Cholesterol

Ingredients:
1(12.5-ounce) loaf whole-wheat French bread, cut into 18 slices (3/4-inch-thick slices)
3 cups low-fat milk
1 cup fat-free half-and-half
3 large eggs
2 egg whites
2 tablespoons granulated sugar
2 teaspoons vanilla extract
11/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup packed light brown sugar
1/4 cup chopped pecans
3 tablespoons light stick butter
1 1/2 cups light raspberry syrup
Directions:
Spray a 9 x 13-inch baking dish with nonstick spray. Arrange bread slices in the baking dish.

Whisk together the milk, half-and-half, eggs, egg whites, granulated sugar, vanilla,
1 teaspoon cinnamon, and nutmeg in a large bowl. Pour the milk mixture over the bread slices, coating the bread slices evenly with the liquid. Spoon some of the mixture in between the slices. Cover with plastic wrap and refrigerate at least 8 hours or overnight.

Preheat the oven to 350°F.

To make the topping, combine the brown sugar, pecans, butter, and the remaining 1/2 teaspoon cinnamon in a medium bowl. Sprinkle the topping evenly over the bread. Bake, uncovered, until puffed and golden, about 45 minutes. Serve with the syrup.

Prep Time: Day ahead
Cook Time: 45 minutes
Difficulty: Easy
Yield: 12 servings   (1/12th casserole with 2 tablespoons raspberry syrup)

Per Serving: 226 Cal; 8 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 46 g Carb; 2 g Fiber; 16 g Sugar; 132 mg Calcium; 1 mg Iron; 300 mg Sodium; 69 mg Cholesterol

Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible bachelors in 2007.

Read More From Deen Bros.

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Reader Comments:

54321

I love you Paula.

By Theresa Haynes on July 31, 2014

54321

Paula, It's a shame how the Food Network treated you. Will we again be blessed with your presence on television somewhere sharing cooking recipes and family life with Deen's. I hope this finds you and your family well. My wife and I watch your sons and you, of course, whenever we can.. John N. Spratta

By John N. Spratta on April 15, 2014

54321

Paula, Daaaling! You're still "my girl". Don't care what anyone says. I subscribe to your magazine and wrote Food Network a steamy letter,how dare they! I agree with one of your bloggers. Start your own network like Oprah did. There is only one chef that knows anything about life, divorce(me too) kids(I've got two sons, family AND cookin' I had a bakery myself and I understand the ins and outs of business. It takes hard work, faith in the Almighty, and family to get you thru the tough times. Remember, the cream always rises to the top, oh, Cisco it is the truth! Fondly, your #1 fan in Pennsylvania, Babette The Baker PS We(my husband and I) both think you look good in that aqua blouse on the latest magazine issue. You've got a good make-up crew and writers behind you. Keep those magazines a comin' please!!!!!

By Barbara Kraft on March 22, 2014

54321

So happy to see some of your recipes. I miss you! Love that I can see some of your yummy food again. Thanks, Jeri

By Jeri Traw on January 02, 2014

54321

I, and my girl friends, really do miss you coming on T.V. and giving us some new receipts and show hows. Will you be doing that at any time soon? I only watch the Pioneer Lady cook, since you are gone. The rest of the program are not worth my time to watch.

By Jeanie Looka on November 24, 2013

54321

Hi ya all! It had been my family's pleasure to have you enter our home each day. We miss seeing you. We have driven to Savanna, ate at your wonderful restaurant, stood in line a good long time to buy and get your signature at a book signing, (taken picures of you)bought all your books and keep up with the magazines. Needless to say you warmed our hearts and our tummys. We understand the old traditional communications, which were taken out of context. Old cultural habits are sometimes hard to break, and we totally accept that. Glad to see your boys keeping up the legacy you have made. We agree with one of your bloggers who said you should start up your own family network. You still have a tremendous following that totally supports you, so think about it. We wish you much love, comfort and success as always.

By Diane W on October 07, 2013

54321

This recipe is great! The only issue I've run into the last two times baking it is that it needs about 20 mins longer than the recipe says to bake. It's delicious!!!

By Kim on October 04, 2013

54321

I was at you restaurant many years ago & had you sign one of your cookbooks. I miss you dearly and so happy to be with you this way. XXXXOOOO Penny

By Penny Harvey on August 20, 2013

54321

always love to watch you and your programs. Diabetic receipies too. Don,t let the critics knock you down!!!! Sherry

By sherry toons on July 25, 2013

54321

As a former food/nutrition teacher,I used many of your recipes in class and home. You have been enjoyable, educational and do not stop. You have many friends that wish you continued success.

By Bonnie. Turner on July 22, 2013

54321

im sorry to see paula go i watch her every morning and she was always fun anyway ever heard what us cajuns from louisiana call meat ball stew it is a wander to eat if you want my recipe ill send it just ask thanks sarah

By sarah geroge on July 12, 2013

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love the web page you have put out for us to enjoy

By LeeAnn Frazier on July 10, 2013

54321

Paula, I love you and your family and I wish all the best to you! Never quit doing what you are doing, no matter what anybody says! I can't afford to buy your whole set of pans, even though they are gorgeous, what is your favorite pan or cooking utensil you couldn't get along without. When I get back to work (I work in a school cafeteria, so I'm unemployed in the summer)I would like to invest in your pans and cookbooks! You and your sons should start your own network like Oprah did, that will show the Food network where to go! Love you Paula Deen!

By Connie Hatle on June 26, 2013

54321

mark check this recipe out!!

By mark on March 16, 2013

54321

Hey Bobby, I make your mother's French Toast Casserole every year for Xmas morning. Was wondering, if you think I could use eggbeaters instead of the eggs. I also would try using Fat Free half n half. What do you think?

By claire on January 07, 2013

54321

I love to make my Family French Toast for Christmas Morning. I will definitely try the lighter version this year. Do you have a lighter version for Potatoe casserole? Wishining you and Your Family a Merry Chritsmas! Terri

By Terri on December 16, 2012

54321

Dear Ms. Deen: I am a 64 year old woman that moved south with her husband a few years ago, after our son married a wonderful Savannah girl. I have been a fan of Paula Deen for several years. I would really like to meet you one day this year while visiting our son's inlaws in Savannah. I see your schedule as far as a book signing, and other things, but I do not know "IF" I can be there for those events. Is there any other time that we may be able to meet you? I understand your time is very valuable, and please understand I can not afford to buy a piece of said time. But I would be very honored if you would allow my family, and I to meet you this year. I would also like to meet your sons, they appear to be fine young men. Your recipes are fabulous as I am sure you know. Best Regards, Nancy Bay

By Nancy Bay on December 04, 2012

I like your food sead me some of your recipes

By Crystal Clevenger hatton on April 20, 2010

This is a great feature for those of us who like to cook healthy, great addition to the website!

By Sharon on January 10, 2010

Sounds good for brunch, thanks.

By Lynn on January 06, 2010

If making for adults, I add two T of brandy.  Wow, say my guests.

By marzi on January 06, 2010

Can’t wait to try this receipe. Sounds so delicious. I see more cooking in my kitchen with these new Bobby Lightens It Up receipes. What a great way to start a new year! THANKS!

By Lynn on January 05, 2010

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