Hmmm, French toast. Warm pieces of buttery French toast dusted in powdered sugar, or drizzled with syrup. It’s one of those meals that reminds me of being a kid. I still love French toast, but with a two month old, our mornings can be a bit unpredictable. So, on a day when I wake up planning to make French toast, I may find myself with time to do little more then grab a banana and a piece of toast.
That’s one reason I love this French toast casserole recipe. All of the prep is done the day before. In the morning, just turn on the oven when you wake up, let it preheat, and pop the casserole in. Even better, I happen to think this French toast casserole is best as leftovers the following day, when all you have to do is pop it in the microwave. Talk about an easy breakfast!
This lightened up French toast casserole manages to sneak some heart healthy flax seed in, while also cutting way back on the sugar content of most French toast casserole recipes. Not a fan of flax seed or just can’t find any in the store? This recipe can easily be made without it. Just replace flax seed and water mixture with 2 eggs.
- 1 loaf stale French bread*
- 2 ½ cups milk (I use almond milk. Soy, skim or 2% milk would work too.)
- 6 eggs
- 2 TBS flax seed
- 4 packets Truvia or 4 tsp sugar
- 2 TBS butter
- 1 banana
- Combine 2 TBS flax seed with 6 TBS water and let sit. *(No flax seed available? Skip this step and add 2 extra eggs to the egg/milk mixture.)
- Slice bread into cubes and place in a greased 13x9 in baking dish.
- Beat eggs. Combine with flax seed mixture.
- Add milk and Truvia or sugar to the egg mixture.
- Pour mixture over bread.
- Slice butter and banana into small pieces and scatter on top of casserole.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes and enjoy!
Check out the link parties I’m participating in this week here.