Ok – so I did my part; I made the super-duper french toast from the Eating Well magazine – It was delicious and filling, but I am not convinced that its better than just plain old french toast, but none-the-less here it is. I guess it would be perfect for a brunch or something where you needed to feed a crew all at the same time. I followed the recipe more or less, I didn’t have skim milk so I used 2% and the recipe says to cut the bread into 1-inch pieces, I thought that a bit much, so I just tore the bread in to pieces all relatively the same size chunk.
Prepare through step three and refrigerate for a day
3 cups skim milk
2 cups pasturized egg whites such as egg beaters
3 tablespoons of honey
1 1/2 teaspoon of vanilla
1/4 teaspoon of salt
1 1-pound loaf of whole wheat bread
1 cup chopped dried apple rings (3 ounces)
1/2 cup of raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon of freshly grated nutmeg
1 tablespoon confectioners’ sugar
1. whisk milk, egg whites, honey, vanilla and salt in a large bowl
2. Trim crusts off 8 bread slices and set aside (bread not crusts). Cut
the crusts and the remaining bread into 1-inch pieces. Toss the cut bread
with dried apples, raisins, cinnamon and nutmeg in a large bowl
3. Coat a 9-by-13 baking dish with cooking spray. Transfer the bread
mixture to the pan. Lay the reserved crustless slices evenly over the top
fo the casserole, trimming it to fit. Whisk the milk mixture one more
time, pour evenly over the bread. Press the bread down with the back of a
wooden spoon, making sure it’s evenly moist. Cover with parchment paper,
then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350 degrees
5. bake the casserole, covered, for 40 minutes. Uncover and continue
baking until puffed, set and lightly browned, about 20 minutes more. Let
stand for 10 minutes; dust with confectioners’ sugar and serve.


I’d probably make this again – it made the house smell pretty great and it was a nice hearty breakfast to prepare me for a morning of yard work, but I will more than likely keep my regular french toast recipe in the more frequent rotation.
Cheers!
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