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French Toast Casserole Recipe

French Toast Casserole Recipe

6 servings



2 cups fat-free milk

3 eggs, lightly beaten

12 slices whole-grain or sourdough bread, halved, divided

3 tablespoons melted margarine or butter, divided

9 tablespoons powdered sugar, divided

2 cups fresh or frozen, thawed, drained, raspberries, divided

1 tablespoon ground cinnamon

Lite Pancake Syrup, warm (optional)


Beat milk and eggs in 11 x 7-inch baking dish. Dip bread halves into egg mixture, coating both sides well. Arrange 8 bread halves in lightly greased 9-inch square baking dish. Drizzle with 1 tablespoon margarine, sprinkle with 3 tablespoons sugar and 1 cup raspberries. Repeat layers 1 more time, arranging bread halves in opposite direction from bottom layer. Top with remaining 8 bread halves, margarine, and sugar. Sprinkle with cinnamon.


Bake, covered, 25 minutes at 400 degrees, uncover and bake until browned, about 10 minutes longer. Serve with syrup, if desired.

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