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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

French Toast Bread Pudding

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That’s right.

French. Toast. Bread. Pudding.

For Breakfast.

Need I say more??

This is one of the husband’s favorite meals. Sometimes I make it for brunch, but often I make it for dinner (as a breakfast for dinner meal) – along with some roasted rosemary potatoes (recipe coming soon) and a green smoothie.

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It is so super healthy for you, but literally tastes like dessert. It doesn’t get much better than that! I was inspired by a recipe I found on HungryGirl, but I changed the ingredients to make them more natural / less processed and whole-food based.

The result?

A baked french toast that is to die for.

The Ingredients

Adapted from HungryGirl

  • 8 slices sprouted wheat bread – around 60-70 calories per slice
  • 1 medium apple (preferably Fuji) diced
  • 4 oz. low fat cream cheese, room temperature
  • 1 1/4 cups unsweetened soymilk (I like WestSoy – with just two ingredients: organic soybeans + water)
  • 1 cup liquid egg whites
  • 2 tbsp maple syrup
  • 3/4 tbsp butter
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tsp brown sugar

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The Directions

Step 1: Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking dish with olive oil spray. Place bread cubes evenly along the bottom of the dish.

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Step 2: Sprinkle diced apple evenly over the bread.

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Step 3: In a blender, combine all other ingredients (cream cheese through brown sugar in the list above). Blend until lump-free and smooth. Pour mixture over the bread and apple. Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.

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Step 4: Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. Let cool slightly and cut into 8 squares.

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This is an amazing recipe for a super low calorie, fiber filled, and really flavorful french toast. Most recipes like this one would run you 500+ calories for 1-2 slices of french toast, but this recipe gives you a HUGE portion for less than 150 calories! The husband and I usually take seconds, which is always fun to do when you know it’s good for you 🙂

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French Toast Bread Pudding

Total Time: 60 minutes

Yield: 8 servings

Serving Size: 1/8 of the dish

Calories per serving: 144.6

Fat per serving: 5g

Nutritional Info Per Serving: 144.6 Calories, 5g Fat (2.5g Saturated), 220.1mg Sodium, 16.3g Carbs, 3.7g Fiber, 6.9g Sugar, 9.1g Protein

Ingredients

  • 8 slices sprouted wheat bread - around 60-70 calories per slice
  • 1 medium apple (preferably Fuji) diced
  • 4 oz. low fat cream cheese, room temperature
  • 1 1/4 cups unsweetened soymilk (I like WestSoy - with just two ingredients: organic soybeans + water)
  • 1 cup liquid egg whites
  • 2 tbsp maple syrup
  • 3/4 tbsp butter
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tsp brown sugar

Instructions

  1. Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking dish with olive oil spray. Place bread cubes evenly along the bottom of the dish.
  2. Sprinkle diced apple evenly over the bread.
  3. In a blender, combine all other ingredients (cream cheese through brown sugar in the list above). Blend until lump-free and smooth. Pour mixture over the bread and apple. Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
  4. Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. Let cool slightly and cut into 8 squares.

Notes

Adapted from HungryGirl

https://www.pickyeaterblog.com/french-toast-bread-pudding/

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23 responses to “French Toast Bread Pudding”

  1. This french toast recipe sounds wonderful. I LOVE Hungry Girl! Sometimes I will read one of her recipes and think, “I’m not sure how this is gonna taste…” but it always tastes great! I also love things that are created for an individual portion. Thanks for sharing!

  2. Nice looking recipe. I was just wondering about the Fiji apples. Does it have something to do with the texture, firmness or sweetness? Just curious. I know different apples have different characteristics, so it made me wonder.

    • Thanks Claire! For the Fuji apples – honestly they are just my favorite type of apple. They have the perfect firmness, perfect level of sweetness. But you could use another apple if you like another type better! I just like Fuji the best and it works really well in this recipe. Hope that helps!

  3. This is sooo tasty! I made this for breakfast this morning, and it was fantastic! I am a mom from the Midwest (Iowa) trying to lose those those extra lbs from pregnancy which is how I stumbled on your blog. When I read your hubby was from the Chicago area (about 3 hrs from me) and he loves your recipes, I new it was fate. Can’t wait to try more!

    • Woohooo!! So glad you liked this recipe Kristen! And it’s always great meeting fellow midwesterners! We’re in Ann Arbor, so not too far from you either 🙂 Can’t wait to hear how the rest of my recipes turn out for you!

  4. Can you mix the ingredients and cook the next morning? Looking for something to take to an early morning meeting.

    • Hi Patty! I think you probably could. What I’d do is mix the ingredients and assemble everything (in the baking dish) the night before, put it in the fridge, cover it with saran wrap, and bake it the next morning. Hope that helps, let me know how it turns out!

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