Low Sodium French Toast Casserole
Start your morning on a wholesome note with this Low Sodium French Toast Casserole, a heart-healthy twist on the classic breakfast favorite. Made with nutrient-rich whole wheat bread, creamy low-fat milk, and the comforting warmth of cinnamon and vanilla, this recipe delivers indulgent flavor without relying on excess salt. Perfect for prepping ahead, the bread absorbs a rich, custard-like mixture overnight to ensure every bite is moist and satisfying. Baked to golden perfection and topped with a hint of butter, maple syrup, and optional fresh berries or powdered sugar, this delightful casserole is light on sodium but full of flavor. Ideal for feeding a crowd, it’s a deliciously simple solution for busy mornings or holiday brunches.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices Whole wheat bread
- 6 Large eggs
- 2 cups Low-fat milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 tablespoon Maple syrup
- 2 tablespoons Unsalted butter
- 1 cup Fresh berries (optional, for serving)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Lightly grease a 9x13 inch baking dish with unsalted butter to prevent sticking.
Cut the whole wheat bread slices into 1-inch cubes and evenly spread them in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, low-fat milk, vanilla extract, and ground cinnamon until combined and smooth.
Pour the egg mixture over the bread cubes in the baking dish, pressing down slightly with a spoon to help the bread absorb the liquid.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the bread to soak up the mixture. For best results, refrigerate overnight.
Before baking, remove the casserole from the refrigerator, uncover it, and let it sit at room temperature for about 10 minutes.
Dot the top of the casserole with small pieces of the unsalted butter for extra richness and flavor.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the custard is set.
Remove from the oven and allow it to cool for a few minutes before serving.
Drizzle the baked casserole with maple syrup and serve with fresh berries on the side.
Optionally, dust with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 77.3 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1240 mg | 95% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
