Baked Cinnamon French Toast

I prepared this last night at around midnight and baked it this morning for an exceptionally good breakfast.  I added both of the options making this into a Raisin, Pecan French Toast and it reminded me so much of the wonderful sticky buns that I use to get when I lived in Philadelphia.  I used “Dave’s Killer Bread – Organic – (FRESH) 100% Whole Wheat, Thin-Sliced  but if you don’t have that available in your local store, I believe that Pepperidge Farms has a thin wheat bread available.  Of course if you can’t find thin bread, you could always use normal slices for this recipe too.

Baked Cinnamon French Toast
skinnymerecipes.com
Serves: 6, Calories 268, Fat 13 g, Sat Fat: 6 g, Carbs 31 g, Fiber 1 g, Net Carbs: 30 g, Sugar: 25 g, Protein 7 g, WW PP: 7 pts, WW SP: 12 pts

Ingredients:

• 1/4 cup hot, melted butter
• 2/3 cup brown sugar
• Sprinkles of  Cinnamon
• **Optional: 1 ounce chopped pecans
• **Optional: 1 ounce raisins
• 12 slices of thin whole wheat bread
• 5 eggs
• 1 1/2 cups almond milk
• 1 teaspoon vanilla

Directions:

Mix hot, melted butter and brown sugar until well blended.  Spread brown sugar mixture into the bottom of a 9×13 baking pan and spread it around to cover the bottom.  Sprinkle with cinnamon.

**Optional:  Sprinkle pecans and/or raisins over the brown sugar mixture.

Whisk eggs, milk and vanilla together in a bowl.

Add 6 slices of thin bread into the baking pan.  Ladel 1/2 of the egg mixture on top of the bread, soaking it into each slice.  Sprinkle with cinnamon.  Add another 6 slices of thin bread on top of the first layer.  Ladel the remaining egg mixture on top of the bread.   Sprinkle with cinnamon.

Cover and put into the refrigerator overnight.  In the morning, heat oven to 350.  Bake covered for 30 minutes.  Remove cover and bake another 20 minutes.

Immediately flip the pan over onto a cookie sheet or cutting board.

Serve with real maple syrup.

Baked Cinnamon French Toast

 

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Author: Donna Anthony

Ingredients

• ¼ cup hot, melted butter
• ⅔ cup brown sugar
• Sprinkles of Cinnamon
• **Optional: 1 ounce chopped pecans
• **Optional: 1 ounce raisins
• 12 slices of thin whole wheat bread
• 5 eggs
• 1½ cups almond milk
• 1 teaspoon vanilla

Directions

1. Mix hot, melted butter and brown sugar until well blended. Spread brown sugar mixture into the bottom of a
2. x13 baking pan
3. and spread it around to cover the bottom. Sprinkle with cinnamon.
4. **Optional: Sprinkle pecans and/or raisins over the brown sugar mixture.
5. Whisk eggs, milk and vanilla together in a bowl.
6. Add 6 slices of thin bread into the baking pan. Ladel ½ of the egg mixture on top of the bread, soaking it into each slice. Sprinkle with cinnamon. Add another 6 slices of thin bread on top of the first layer. Ladel the remaining egg mixture on top of the bread. Sprinkle with cinnamon.
7. Cover and put into the refrigerator overnight. In the morning, heat oven to 350. Bake covered for 30 minutes. Remove cover and bake another 20 minutes.
8. Immediately flip the pan over onto a cookie sheet or cutting board.
9. Serve with
10. real maple syrup

Nutrition Information

Serving size: 2 slices of toast Calories: 268 Carbohydrates: 31 Fiber: 1 Net Carbs: 30 Sugars: 25 Protein: 7 Fat: 13 Saturated Fat: 6 Weight Watchers Points Plus: 7 Weight Watchers SmartPoints: 12

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