Easy Holiday Breakfast

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I have family in town for graduation and needed a good, easy breakfast. I decided to make this. Then, when I sat down to do this week’s newsletter I remembered I had sent this email last November. I hope you enjoy this recipe over the holidays.
Easy Holiday Breakfast
Holiday mornings can be crazy busy with extra people in the house, extra cooking, and extra stress.  Breakfast can often set the tone for the rest of the day.  I like to have a breakfast ready to go that I can prepare the night before and stick in the oven that morning.  No muss, no fuss, no worries about “what’s for breakfast?” I have a new one to add to my list from Ellie Krieger’s new So Easy cookbook – Blueberry-almond french toast bake.  One word – YUM!  Ok, I haven’t made it yet, but the picture is beautiful and it sounds soooo goood!
I hope you give it a try over the holiday weekend.  And, remember to give thanks for all that surrounds you – including all the craziness.
Blueberry-Almond French Toast Bake
by: Ellie Krieger, So Easy
Yield: 8 servings (1 serving = 1 4×3 inch piece)

Ingredients:

– Cooking spray
– 1 whole-wheat baguette (about 18-inches long, 8 ounces), cut into 1-inch cubes (you can use a white one if you can’t find whole-wheat)
– 2 cups low-fat (1%) milk
– 8 large eggs
– 8 large egg whites
– 1/4 cup pure maple syrup
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 2 cups fresh blueberries (I’ll probably use frozen)
– 1/3 cup sliced almonds
– 2 tablespoons dark brown sugar
Instructions
– Spray a 9×13 inch baking pan with cooking spray.
– Arrange the bread in a single layer in the baking pan.
– Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon.
– Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread.
– Scatter the blueberries evenly on top.
– Sprinkle with the almonds and brown sugar.
– Cover and refrigerate for at least 8 hours or overnight.
– Preheat the oven to 350 degrees F.
– Uncover and bake for 50 to 60 minutes.
– Serve hot.
Calories: 270; Total Fat: 8 g; Protein 16 g; Carbohydrates 35 g; Fiber 3 g

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