Recipe: Blueberry-Almond French Toast Bake (make ahead)

BLUEBERRY-ALMOND FRENCH TOAST BAKE

"The hardest thing about this dish is waiting for it to come out of the oven, because as it is baking it fills your kitchen with the most enticing, heartwarming, vanilla-cinnamon aroma. Its looks and taste hold up their end of the bargain too. Inside, it is eggy, perfectly sweetened, and studded with bursting warm blueberries. Outside, it is crisp and crowned with sugared toasted almonds."

1 whole-wheat baguette (about 18-inches long, 8 ounces), cut into 1-inch cubes
2 cups low-fat (1%) milk
8 large eggs
8 large egg whites
1⁄3 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups fresh blueberries
1⁄3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9x13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan; set aside.

Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top. Sprinkle with the almonds and brown sugar.

Cover and refrigerate for at least 8 hours or overnight.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Uncover and bake for 50 to 60 minutes. Serve hot.

Makes 8 servings (serving size: one 4x3-inch piece)
Adapted from source: So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger