Low Calorie French Toast Strata Recipes

HEALTHY OVERNIGHT FRENCH TOAST BAKE

Steps:

• For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
• For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.

SIMPLE FRENCH TOAST STRATA

Steps:

• Grease a 3 quart rectangular baking dish.
• Place half of the bread cubes in the dish. Top with cream cheese.
• cubes and remaining bread cubes.
• Combine eggs, milk, melted margarine or butter, and maple syrup in a.
• blender container or mixing bowl. Process or beat with.
• a rotary beater until well combined.
• Pour egg mixture evenly over the bread and cheese cubes. Using a.
• spatula, lightly press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 to 24 hours.
• Remove plastic wrap from baking dish. Bake, uncovered,.
• in a 325 oven for 35 to 40 minutes or until center.
• appears set and the edges are lightly golden. Let.
• stand about 10 minutes before serving.
• Serve with syrup.

YUMMY LOW CALORIE FRENCH TOAST

Steps:

• combine all ingredients besides the bread.
• soak bread for 10 minutes in mixture.
• "fry" in nonstick pan until golden.
• flip and repeat.

APPLE RAISIN FRENCH TOAST STRATA

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
• In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

FRENCH TOAST STRATA

Steps:

• Grease a 9x13x2 rectangular baking dish.
• Place half the bread cubes in the dish.
• Sprinkle with cream cheese cubes and then remaining bread cubes.
• Combine eggs, cream, melted butter and syrup.
• Mix well and pour over bread and cheese cubes.
• Using a spatula, press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 hours, or overnight.
• Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
• Let stand about 10 minutes before cutting.
• Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.

FRENCH TOAST STRATA

Steps:

• Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

FRENCH TOAST STRATA

Steps:

• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix brown sugar and butter until well blended. Spread mixture in bottom of dish. Arrange bread slices over brown sugar mixture.
• In medium bowl, mix beaten eggs and egg whites, the milk and ginger until well blended. Pour over bread in dish. Let stand at room temperature 15 minutes. Meanwhile, heat oven to 350°F.
• Bake 45 to 50 minutes or until center is puffed and knife inserted in center comes out clean. Immediately cut into squares; serve with strawberries and powdered sugar.

REDUCED FAT FRENCH TOAST

Steps:

• Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
• Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

FRENCH TOAST STRATA

Steps:

• Preheat oven to 325°F. Coat a 13- by 9-inch casserole dish with cooking spray and set aside.
• Cut baguette into 1/2-inch cubes and spread along the bottom of the dish.
• In a large bowl, combine eggs, buttermilk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well and pour over bread.
• Cover with plastic wrap and press down lightly so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight) before baking.
• Bake for 45 minutes, or until eggs are set.
• When removed from oven, sprinkle with brown sugar and let stand for 10-15 minutes before serving.
• Tips
• Spread 2 cups of your favorite mixed berries on top before baking, and top with fresh whipped cream instead of brown sugar before serving.
• Substitute vanilla extract for almond extract; mix slivered almonds in with brown sugar to top before serving.
• Peel & core an apple; using a mandolin (or a sharp knife), create thin apple rings and layer on top before baking; sprinkle 1/4 cup of cinnamon sugar on top before serving.
• Nutrition Information
• Serving size: 1 serving
• Calories: 193
• Fat: 4 (20% calories from fat)
• Cholesterol: 118mg
• Sodium: 304mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Protein: 8g