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I'm still figuring it out myself.
I followed this recipe for Low Fat Baked Blueberry French Toast, with a few changes.
I didn't use whole grain bread (b/c, of course, the store was out when I needed it!)
and I used a combination of cherries and blueberries -
AND I didn't let me sit overnight, but I did put it together in the morning and let it sit in the fridge until dinner time.
and I used unsweetened almond milk in the place of skim....
We had this for dinner. We, meaning me, b/c my children decided to boycott dinner that night. Number One will only eat fresh fruit, plain, not cooked in anything. I thought I could entice her with syrup. No go. Miss Two has decided she doesn't like French Toast...this is a new development, and Mr. Three couldn't have it anyway b/c it contains nuts and eggs. (And the hubs was out of town...he wouldn't have eaten it either...too many carbs). So, needless to say, there is quite a bit of casserole in my freezer! I will pawn it off on my folks as soon as I can remember. That's the problem with being a 'foodie' and having very picky eaters in the house. I want to try all these recipes...but often, I'm the only one who eats it! However, my parents have come to expect food whenever I visit now :)
Anyway, the 'skinny' on this dish....it's not very sweet, so if you like things sweet I would add more cinnamon and sugar to the recipe. You could also top it with powdered sugar and/or syrup before serving. I also needed to cook mine longer than the recipe said. I don't know if it is supposed to be 'soggy' in the middle, but I didn't care for that. To me, it was better the next day when I reheated it in the oven and cooked it longer. I didn't cut my bread as directed in the recipe, so that could have affected texture and cooking times.
Don't forget that the Pillsbury Baguette Chips Giveaway is still going on until 7/26!