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Raisin French Toast Bake

raisin french toast bake
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Raisin French Toast Bake

Take a break from the ordinary weekend breakfast fare of pancakes or waffles with this extraordinary version of sweet and nutty French toast. Delicious served warm, you can top it with sliced fresh fruit or berries and a dollop of fat-free yogurt.

Ingredients

Servings   4   Serving Size   1 wedge (one-quarter of the casserole)

  • 1 1/2 cups water
  • Cooking spray
  • 3 large egg whites
  • 1 large egg
  • 1/2 cup fat-free milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 4 slices of whole-wheat raisin bread (lowest sodium available), toasted and cut into 3/4-inch squares
  • 3 tablespoons unsalted, sliced almonds (dry-roasted)

Directions

Tip: Click on step to mark as complete.

  1. Place the steaming rack in the pressure cooker. Pour in the water. Lightly spray a 7-cup heatproof glass bowl with cooking spray.
  2. In a bowl, whisk together the egg whites and egg until well blended. Whisk in the milk, sugar, and cinnamon. Gently stir in the bread to coat the squares.
  3. Spoon the bread mixture into the glass bowl. Sprinkle the almonds over the bread mixture. Cover the top of the dish with aluminum foil.
  4. Place the bowl with the bread mixture in the center of a foil sling. To make a foil sling, cut an 18-inch-long piece of aluminum foil. Fold it lengthwise in thirds to make a ribbon about 4 x 18 inches. Draw the ends of the foil up and over the dish. Using the sling, lower the bowl onto the rack in the pressure cooker. Secure the lid. Cook on high pressure for 16 minutes. Quickly release the pressure.
  5. Using potholders, carefully lift the sling supporting the bowl out of the pressure cooker. Uncover the bowl. Cut the bake into wedges. Serve warm.

Nutrition Facts

Raisin French Toast Bake
CaloriesCalories
162 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
3g Per Serving

Nutrition Facts

Calories 162
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 47 mg
Sodium 162 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 10 g
Protein 8 g

Dietary Exchanges
1 starch, 12 other carbohydrate, 1 lean meat

This recipe is reprinted with permission from ÃÛÑ¿´«Ã½ Instant & Healthy. Copyright © 2018 by the ÃÛÑ¿´«Ã½. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.
Take a break from the ordinary weekend breakfast fare of pancakes or waffles with this extraordinary version of sweet and nutty French toast. Delicious served warm, you can top it with sliced fresh fruit or berries and a dollop of fat-free yogurt.

Nutrition Facts

Raisin French Toast Bake
CaloriesCalories
162 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
3g Per Serving
×
Calories 162
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 47 mg
Sodium 162 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 10 g
Protein 8 g

Dietary Exchanges
1 starch, 12 other carbohydrate, 1 lean meat

Ingredients

Servings   4   Serving Size   1 wedge (one-quarter of the casserole)

  • 1 1/2 cups water
  • Cooking spray
  • 3 large egg whites
  • 1 large egg
  • 1/2 cup fat-free milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 4 slices of whole-wheat raisin bread (lowest sodium available), toasted and cut into 3/4-inch squares
  • 3 tablespoons unsalted, sliced almonds (dry-roasted)

Directions

Tip: Click on step to mark as complete.

  1. Place the steaming rack in the pressure cooker. Pour in the water. Lightly spray a 7-cup heatproof glass bowl with cooking spray.
  2. In a bowl, whisk together the egg whites and egg until well blended. Whisk in the milk, sugar, and cinnamon. Gently stir in the bread to coat the squares.
  3. Spoon the bread mixture into the glass bowl. Sprinkle the almonds over the bread mixture. Cover the top of the dish with aluminum foil.
  4. Place the bowl with the bread mixture in the center of a foil sling. To make a foil sling, cut an 18-inch-long piece of aluminum foil. Fold it lengthwise in thirds to make a ribbon about 4 x 18 inches. Draw the ends of the foil up and over the dish. Using the sling, lower the bowl onto the rack in the pressure cooker. Secure the lid. Cook on high pressure for 16 minutes. Quickly release the pressure.
  5. Using potholders, carefully lift the sling supporting the bowl out of the pressure cooker. Uncover the bowl. Cut the bake into wedges. Serve warm.
This recipe is reprinted with permission from ÃÛÑ¿´«Ã½ Instant & Healthy. Copyright © 2018 by the ÃÛÑ¿´«Ã½. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

ÃÛÑ¿´«Ã½ recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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