School mornings can be such a rush for all of us. I love making French Toast Casserole the night before, so I can give everyone a good breakfast to start the day. This is a sponsored post.
One way I’ve found to make it better is to make breakfast for the entire week on Sunday night. We all love breakfast casseroles, so I tend to stick with those. It makes it so easy in the morning to get everyone breakfast and ready for the day and still have a few minutes to myself.
We’ve been trying to eat better for the new year, so I started making our french breakfast casserole more nutritious with low calorie bread and mixing in Carnation Breakfast Essentials® with the milk batter. This Strawberry Vanilla French Toast Casserole has only 279 calories per serving!
I love that I can make this casserole up ahead of time. When it’s time for breakfast, I can just cut a slice, heat it up, and then I grab a book to read while I’m eating.
When I make this casserole, I like to add brown sugar and butter to the bottom of the pan. Since the casserole is cooked for 45 minutes, it really helps with preventing the bread from burning.
To keep this low calorie, I use 40-calorie bread that is very thinly sliced. I tear up half the loaf of bread and place it on top of the brown sugar and butter.
Next, it’s time for cream cheese and strawberries. I used 4 oz of softened cream cheese and 1 cup of strawberry halves.
Now it’s time for the milk batter. I combine 3 cups of milk, 4 eggs, a dash of cinnamon, and 2 packages of Carnation Breakfast Essentials® Classic French Vanilla powdered drink. I whip it for about a minute until the drink mix is completely dissolved and the eggs are beaten.
Pour about half the milk batter all over the casserole. Stop pouring when all the bread is soaked.
Next, take the second half of the loaf of bread and tear it up all over the top. Pour the second half of the milk batter over the bread. Don’t fill it too full or the casserole will puff up really big and the batter will overflow down the sides while it’s baking. I make sure to pour until the bread is all soaked, then stop.
Cover the casserole with foil and chill it in the fridge for at least an hour. You can even chill it until morning before baking.
On the weekend, I chill it over night. When I want to make a french toast casserole for school morning breakfast, I make it while I’m cooking dinner on Sunday night and then chill it for an hour before baking. After it cools a bit, I put it in the fridge. This way all I have to do is slice it up and reheat during the busy morning.
More Breakfast Ideas
- Bagel Breakfast Casserole with Sausage
- Ham and Cheese Breakfast Braid
- How to Make Crispy French Toast
- Angel Food Cake French Toast Casserole
- Cinnamon Blueberry French Toast Casserole
- 1 loaf of thin 40-calorie bread
- 1/4 cup unsalted butter, melted
- 1/4 cup + 1 tablespoon brown sugar
- 4 eggs
- 1 cup strawberry halves
- 4 oz cream cheese
- 3 cups milk
- 1/2 teaspoon + 1/2 teaspoon of cinnamon
- 2 packages of Carnation Breakfast Essentials® in Vanilla flavor
- Sprinkle 1/4 cup of brown sugar on the bottom of an 11 x 7 inch casserole dish.
- Pour melted butter over the brown sugar and mix it up a bit.
- Take half the bread and tear it up all over the bottom of the pan.
- Spread the cream cheese over the top of the bread.
- Place the strawberry halves all over the cream cheese.
- Mix together the milk, eggs, packages of Carnation Breakfast Essentials®, and the 1/2 teaspoon of cinnamon. Whip until the eggs are beaten and the powder is mixed.
- Pour about half of it over the casserole dish.
- Next, take the second half of the loaf of bread and tear it up over the casserole.
- Pour the rest of the milk batter over the casserole; stop when the bread is soaked.
- Sprinkle 1 tablespoon of brown sugar over the top and 1/2 teaspoon of cinnamon.
- Cover with foil and chill for at least 1 hour before baking.
- When ready to bake, preheat oven to 350 degrees, and set the casserole on the oven while it's preheating.
- Bake for 40 minutes and then remove the foil for the last 5 minutes of baking.
- Allow to cool for 5-10 minutes before serving.
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 66mgSodium: 98mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 6g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.