Eggnog French Toast Bake
This gluten-free French toast bake swaps low fat eggnog and egg whites for a lightened up version that doesn’t sacrifice flavor for a festive holiday breakfast that’s guilt-free!
Servings: 4 meals
- 1 loaf gluten free bread cubed (we used Canyon Bakehouse bread)
- 1 ½ cups low fat eggnog
- 2/3 cup liquid egg whites we used MuscleEgg Vanilla Egg Whites
- 1 tsp liquid vanilla monk fruit sweetener we used Now Foods brand
- 1 tsp ground cinnamon plus extra for topping
- 1/4 cup maple syrup
- 4 medium figs halved
Spray a 9x11 casserole dish with cooking spray. Add cubed bread to a medium mixing bowl. In a small mixing bowl, whisk together eggnog, egg whites, monk fruit sweetener, and cinnamon. Pour mixture over bread in a medium bowl. Use a rubber spatula or clean hands to gently toss and coat the bread. Pour into prepared casserole dish. Cover and refrigerate for 30 minutes or overnight.
Preheat oven to 350ºF and cover casserole with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake 10-15 minutes longer to lightly brown top. Remove from oven and dust with extra cinnamon. Cool for 5 minutes at room temperature. Slice into 4 slices.
Divide maple syrup between 4 small sauce cups. Place 1 slice of French toast bake into 4 black MPOF containers and add maple syrup containers. Top with fresh figs.
Calories: 467kcal | Carbohydrates: 94.8g | Protein: 12.4g | Fat: 8.1g | Fiber: 9.4g