This recipe tastes just like real French toast—but without all the guilt! Drizzle your favorite sugar-free syrup over the top and you are in for a real treat. See below for ideas on changing up the flavor, and the Variations for fresh fruit ideas and an ingenious French Toast Roll.
Makes 6 servings
Preheat the oven to 350°F. Spray a 7- by 11-inch baking pan with cooking spray.
Combine the eggs, butter, cream cheese, sweetener, and cinnamon in a blender and blend on high for about 1 minute, until smooth. Alternatively, you can beat the ingredients in a bowl with an electric mixer for about 3 minutes.
Pour the mixture into the prepared baking pan and bake for 40 minutes, until it’s golden brown on the top. Cut into 4 pieces and serve.
Place any leftovers in a zip-top plastic bag and store in the refrigerator for up to 5 days. Reheat in the microwave.
Nutritional Info (per serving)
Calories 364, fat 34.7 g, protein 16.3 g, carbs 3 g, fiber 0.1 g
Variations
Blueberry Breakfast Bake: Omit the cinnamon and sprinkle 1 cup blueberries on top of the mixture before baking.
Blueberry Lemon Breakfast Bake: Omit the cinnamon and add 1 teaspoon lemon juice and 1 teaspoon grated lemon zest to the egg mixture. Sprinkle 1 cup blueberries on top of the mixture before baking.
Raspberry Breakfast Bake: Omit the cinnamon and sprinkle 1 cup raspberries on top of the mixture before baking.
Raspberry Lemon Breakfast Bake: Omit the cinnamon and add 1 teaspoon lemon juice and 1 teaspoon grated lemon zest to the egg mixture. Sprinkle 1 cup raspberries on top of the mixture before baking it.
French Toast Rolls: Divide the mixture among the cups of a 6-cup muffin tin and bake for 20 minutes at 350°F until the center is completely done.