Healthy Blueberry French Toast Bake

I love fruit and any chance I get to add fruit to a healthy recipe, I'm trying it. I stumbled across this recipe on Pinterest and thought it was worth a shot. I don't like milk and I've tried soy milk and didn't care for that, but then one day the store had almond milk on sale so I thought I'd give it a try and it actually tasted pretty good. At least the vanilla flavored almond milk does and it doesn't make you feel guilty with all those extra calories that regular 2% milk has that I grew up on. I was able to make this ahead of time and cut it up and have an easy meal for breakfast for the week, that just had to be warmed up.




I got the recipe from http://www.thegraciouspantry.com/clean-eating-blueberry-french-toast-casserole/. I made a few slight changes. You can easily substitute the blueberries for a different kind of berry if you prefer. I'd like to try it next time with raspberries. I also added extra blueberries as you can tell because one, I had them and two, I love berries. I also made a double batch, so if you want to make as much as I did in the picture, double the recipe below.

You'll need:
6 cups cubed, wheat bread
8 egg whites
1 1/2 cups unsweetened vanilla almond milk (I'd add an extra 1/4-1/2 cup)
1/4 cup honey
2 tsp vanilla extract
1 tsp almond extract
2 tsp ground cinnamon
3 cups blueberries

Preheat oven to 350. Whisk together the egg whites, almond milk, honey, extracts and cinnamon in a large bowl until everything is combined. For the double batch, I used a 9x13 baking dish. You could use a smaller one if you're just making the normal recipe. Fill the dish with the cubed bread.
Pour the liquid mixture over the bread and allow it to sit for at least 30 minutes until most of the liquid has been absorbed by the bread. Mix in the blueberries. Bake for about 45 minutes or until there is no longer any liquid between the bread. It should look similar to the picture on the right. If you doubled the batch, it will need to stay in for a little bit longer. When it's cool, you can cut it up and serve or put it in containers if you're doing a meal prep and it will be good for the week. Depending on how much you eat, it will last for 4-6 meals.

*It was a little dry, so I'd add a bit more milk next time, but it was still delicious.