HANDS-ON 15 MIN.
TOTAL 1 HR. PLUS 8 HR. CHILLING
Rise and shine with this overnight French toast casserole that has 75% less added sugar and saturated fat than most classic versions.
1 (8-oz.) day-old whole-grain
crusty baguette, cut into 1-in. cubes
Cooking spray
1 ripe banana
1 cup 2% reduced-fat milk
3 large eggs
3 large egg whites
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 tsp. ground cinnamon
1⁄4 tsp. kosher salt
1 (10-oz.) pkg. frozen mixed
berries, thawed
1⁄3 cup chopped walnuts
2 Tbsp. light brown sugar
2 Tbsp. cold unsalted butter, cut into small cubes.
Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.
Preheat oven to 375°F.
Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.
Bake at 375°F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature for 5 minutes.
SERVES 6 (serving size: about 1 1⁄4 cups);