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!
1loafgluten free breadcubed (we used Canyon Bakehouse bread)
1 ½cupslow fat eggnog
⅔cupliquid egg whiteswe used MuscleEgg Vanilla Egg Whites
1teaspoonliquid vanilla monk fruit sweetenerwe used Now Foods brand
1teaspoonground cinnamon plus extra for topping
For serving
¼cupmaple syrup
4mediumfigshalved
Instructions
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.