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I had a blast photographing this French toast casserole. Some recipes are just so much more photogenic than others. So you’ll have to just enjoy or excuse all the pictures in this post because I couldn’t decide which ones to include and which ones to leave out. Hopefully they’ll convince you to actually make the recipe. It’s very easy, and letting it soak in the refrigerator overnight gives it the traditional French toast casserole texture that’s moist on the bottom and slightly crunchy on top. I love to serve mine with some sugar-free syrup for the ultimate experience.
To make this casserole, I used some old leftover bread that’s been in the freezer since I was working to perfect my Homemade Bread recipe a few years ago. You can use any bread that’s on plan in a THM E setting for Trim Healthy Mamas. Sprouted or sourdough bread would probably be closest in texture and fuel type to the bread I used. Fuel Pull breads made with something like THM Baking Blend may not soak up as much liquid and may not hold up as well.
If you don’t want to top this casserole with syrup, I recommend adding a little extra THM Super Sweet Blend to the recipe.
This recipe makes 4-6 servings, and the low-fat cream cheese I used stays within THM:E guidelines even if you cut 4 huge servings out of this pan of French toast casserole. The recipe already includes some protein in the form of egg whites, but if that’s not enough to hold you over for 3 hours you could always add some low-fat Greek yogurt or cottage cheese on the side or stir a scoop of collagen into your coffee.
Feel free to use any berries you like in this recipe. You could add fruit (like peaches or pears) instead if you prefer, but go easy on that because you already have a carb source in the form of the bread used in this casserole.
As always, check out the Notes section of the recipe for answers to FAQs. Check out the Suggested Products section below the recipe for links to products that I use and recommend.
You may also enjoy:
- 4 c. cubed bread (such as my Homemade Bread recipe)
- 1 c. blueberries
- ¾ c. unsweetened almond milk
- ¾ c. egg whites
- 1 tsp. THM Super Sweet Blend (or more, to taste)
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. vanilla extract
- ⅛ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. xanthan gum
- 3 oz. reduced-fat cream cheese
- Spread the cubed bread in a greased 8x8" baking dish. Top with the blueberries.
- Blend (or beat) the second set of ingredients together and pour over the top of the casserole.
- Soften the cream cheese and whisk in a dash of water to thin it down enough to dollop and spread over the top of the dish. Cover and refrigerate overnight.
- In the morning, bake the casserole (uncovered) at 375* for 45-50 minutes or until the desired crunchiness on top is achieved. Let the casserole cool for 5-10 minutes before serving, then serve with sugar-free syrup.
-If you don't plan to top this casserole with sugar-free syrup, you may wish to add more THM Super Sweet Blend.
-The fat from the cream cheese falls within THM:E guidelines (it comes to 4.5g per serving if the casserole is cut into 4 large servings).