Baked Blueberry-Peach French Toast

Sensibly Tasty, Deliciously Easy, p. 19

16 slices whole wheat bread

1 cup fresh blueberries, or 1 cup frozen, thawed blueberries

1 large peach, chopped, or 1 cup frozen, thawed peach slices

2 ½ cups fat-free skim milk

2 cups fat-free egg substitute

2 tablespoons sugar, granulated

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 tablespoon powdered sugar

Preheat oven to 400F.

Arrange 8 slices of bread in the bottom of a 9 x 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.

In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon, and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. 

I might suggest a little more fruit on the scene.

Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.

Cover dish with foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powered sugar over top. 

It's snowing in June!

Slice into 8 pieces and serve.

Not especially transfixing to look at, but still nice to eat.

My Rating: 3/5 "I enjoy that this is a healthier version of your usual fatty-fried French toast. That said, it's... kind of boring. There's not a ton of egg mixture so everything feels a little dry and there's not a ton of fruit so that fresh sweetness isn't as powerful as it could be. My partner really liked it, but he also drowned his in maple syrup so it had bonus sugar energy. As always, we remain searching for that balance of healthy and delicious."