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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Baked Apple-Cinnamon French Toast

WebMD Recipe from EatingWell.com

Baked Apple-Cinnamon French Toast

This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven. 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.

This Recipe Is:
Ingredients
  • 3   cups
    nonfat milk
  • 2   cups
    liquid egg whites, pasteurized, such as Egg Beaters
  • 3   tablespoons
    honey
  • 1 1/2   teaspoons
    vanilla extract
  • 1/4   teaspoon
    salt
  • 1   1-pound loaf
    whole-wheat bread, sliced
  • 1   cup
    apples, (3 ounces), chopped dried
  • 1/2   cup
    raisins
  • 1 1/2   teaspoons
    ground cinnamon
  • 1/2   teaspoon
    ground nutmeg
  • 1   tablespoon
    confectioners’ sugar
Instructions
  1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F.
  5. 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.

 

Nutritional Information

Makes: 12 servings
  • Calories183
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol1 mg
  • Carbohydrates33 g
    • Dietary fiber4 g
  • Protein10 g
  • Sodium344 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

Reviewed July 16, 2012

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