Rating: 4 stars
10 Ratings
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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.

Source: EatingWell Magazine, September/October 2007


Recipe Summary

9 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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 Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition Facts

187 calories; protein 9.6g; carbohydrates 34.5g; dietary fiber 3.2g; sugars 16.6g; fat 1.4g; saturated fat 0.3g; cholesterol 1.2mg; vitamin a iu 11.3IU; vitamin c 0.4mg; folate 19.4mcg; calcium 142.4mg; iron 1.3mg; magnesium 37.4mg; potassium 299.3mg; sodium 330.9mg; thiamin 0.2mg; added sugar 7g.

1 starch, 1/2 fruit