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Bobby’s Lighter Baked French Toast Casserole

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Bobby’s Lighter Baked French Toast Casserole Bobby’s Lighter Baked French Toast Casserole Recipe Courtesy of

43211 Based on 11 Reviews

501 less calories
182 mg less cholesterol

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

Ingredients Add to grocery list

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.

Original recipe courtesy Paula Deen

Nutritional Information: 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

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Leave a Comment

Reader Comments:

21321

Made this for Christmas morning, and after cooking it an additional 30 minutes, I looked up the original recipe to see what the problem might have been-- for all those that say it's still too soggy, it's prooooobably because this recipe calls for 4 cups of liquid and the original calls for 3. What's the point of that? It smells phenomenal, but way too much liquid still in the bottom even after an hour and fifteen minutes, and I'm not sure it's salvageable at this point. Use 3 cups of liquid and you're probably good, but the recipe as listed just isn't going to work.

By Kristen on December 25, 2012

54321

very good! nice to have light food that tastes good. thank you!!! most of the light recipes I find are full of ingredients that my kids and husband do not like but this just disappeared in no time.

By cjfultz on January 24, 2012

54321

it tasted great mrs paula!!!!!!!!!!!!!!!!!!!!!

By elianna on August 25, 2011

54321

Hi Anonymous, Sorry for your troubles.You may find that you have to overlap the bread slices a little, so that each piece will touch the liquid. You may also try cutting the bread into 1" cubes, and tosse them in with the milk mixture in a large bowl. Then transfer all to the baking dish and refrigerate overnight before baking. We do hope you'll try this recipe again!

By Jonathan Able on August 18, 2011

14321

Had my hopes up , but was really let down. The top is nice but the bottom is super soggy , even after baking an additional 15-20 min. In order to fit 18 slices of french bread in a 9X 13 as instructed , they were no longer in a single layer but two, over night the top pieces of bread could not reach the liquid. If I try again sometime I will use a much larger pan so I can get the bread to be only 1 layer. Traded the pecans for walnuts (double amount) We only were able to eat the top layer of non soggy bread , flavor is good, especially with fresh blueberries.

By anonymous on July 30, 2011

54321

The bread should be at least 3/4 inches thick. (I prefer 1 inch.) I actually let it sit abut 18 hours. Cooked and nicely browned in 45 minutes. Excellent!

By Anonymous on May 24, 2011

54321

Did y'all let it sit over night like it said? If not that might have been why it wasn't cooking!

By Katie on May 07, 2011

14321

I had the same problem as the previous person...could not fit the suggested number of pieces of toast so I cut back on the liquid...cooked it FOREVER it ended up a soggy mess in the middle. We too ended up throwing it out and eating sandwiches. Huge disappointment.

By Anonymous on March 02, 2011

32121

I used a regular 9x13 pan but could only fit 14 pieces 1/2 inch bread in my pan so I used 1/4 c. less of milk and I had to cook it for almost two hours (using a gas oven) at 400 degrees and it still wasn't done. I am not sure what happened but we ended up throwing it out and having sandwiches :(

By Anonymous on September 23, 2010

54321

very good!

By Anonymous on April 30, 2010

54321

This has got to be the easiest, best tasting recipe for any french toast lover. FANTASTIC!

By Anonymous on February 07, 2010

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