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Breakfast · French Toast
Blueberry French Toast Casserole
Weekend-brunch centerpiece that meal-preps four high-protein breakfasts.
305Calories
23.2gProtein
30gNet carbs
8.1gFiber
5.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2 cups (480 g) liquid egg whites
480 g
1 cup (240 g) unsweetened almond milk
240 g
¼ cup (50 g) allulose
50 g
1½ tsp cinnamon
4 g
2 tsp vanilla extract
8 g
1⅓ cups (200 g) blueberries
200 g
6 Tbsp (120 g) allulose maple syrup, to serve
120 g
Method
- Spread the bread cubes in a greased 8×8" baking dish and scatter the blueberries through them.
- Whisk the egg whites, almond milk, allulose, cinnamon, and vanilla; pour evenly over the bread.
- Press the cubes down so everything is soaked. Rest 15 minutes (or overnight, covered, in the fridge).
- Bake at 350°F (175°C) for 38–42 minutes until puffed, golden, and just set in the center.
- Cool 10 minutes, cut into 4 squares, and serve with warm syrup.
Nutrition facts
Per serving.
Calories305
Total fat5.5 g
Total carbohydrate79.6 g
Dietary fiber8.1 g
Allulose41.5 g
Net carbs30 g
Protein23.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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