When you want a hot, healthy breakfast that’s special enough for company, but without the morning fuss, this French toast is the answer. It's the real thing, but made healthier with a few swaps: I use low-fat milk, whole grain bread and my signature combination of half whole eggs and half egg whites, so you get the richness of the yolk without overdoing the cholesterol. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning, just need to pop it in the oven. It comes out fragrant, with juicy, brown sugar-laced peaches atop tender vanilla and cinnamon–scented bread that has the right amount of chewiness from the baguette crust. Ellie Krieger is a best-selling author, registered dietician and host of the hit show, “Healthy Appetite,” on the Food Network. Learn more at elliekrieger.com.
- Cooking spray
- 1 large whole-wheat baguette
- 4 large eggs
- 4 large egg whites
- 1 cup nonfat milk
- 1 teaspoon vanilla extract
- 5 cup frozen, unsweetened sliced peaches, thawed
- 2 tablespoon firmly packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 cup plain, nonfat yogurt (optional)
- 3/4 cup pure maple syrup
- Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1⁄2-inch thick slices and arrange them in a single layer in the pan.
- In a medium bowl, whisk together the whole eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan.
- Scatter the peach slices evenly over the bread. Sprinkle with brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes.
- Top with yogurt and drizzle with maple syrup, if desired.