Whole Wheat French Toast Casserole with Granola Topping

Imagine your favorite brunch’s French Toast Casserole with a whole wheat healthy twist topped with Oat Granola…its this recipe:)

When I was in college and would travel home for a long weekend or just married and come home for the weekend…my mom would without fail make this French Toast Casserole.

It was so good that you couldn’t stop at just one serving, OR just simply for breakfast. You would have to have it for breakfast, THEN finished it off for brunch and then lunch.

I like to make it healthier with whole wheat bread and egg whites however it can be made with a mixture of any kind of bread and half egg whites or whole eggs! …and then…since you’re on a “healthier” kick….you might as well enjoy it with my good old healthier brown butter buttermilk syrup.

EGG REPLACEMENT TIP: 1 egg is about 1/4 cup in measurement…so when replacing an egg, to get the best results from the recipe make sure you replace the equal amount of liquid that would come from an egg.

-EGG WHITE replacement= you need 2 egg whites to equal 1 egg.

-FLAXSEED EGG replacement = you need 1 tablsepoon water mixed with 3 tablsepoons of ground flax seed. Let that sit for approx 10 min. See Detoxinista for great replacement tips

Also, depending what you’re going for….you may want to keep the whole egg! Which is great too!

Here is what is required for this Delicious Whole Wheat French Toast Casserole

• 1 1/2 -2 loaves bread (depending on your loaf size)
• eggs
• milk (cow’s milk or unsweetened almond milk)
• sugar
• vanilla
• cinnamon
• salt
• apples (optional)

The bread can be the tricky part. I like to do one seedy whole wheat mixed with 1/2 soft whole wheat.

STEP #1: the layering of the bread

this first step of the casserole always makes me think a little too hard. it shouldn’t. I just need to tear the bread and throw it in…and sometimes I do! But other times, I methodically cut the edges off and then continue to carefully cut the bread in strips and weave it back and forth in the pan. I do that when I am up alone and using that time to be therapeutic. Works well for that:)

It doesn’t really matter how you lay the bread, just be sure to cut off the edges as they are tougher than the middle. (in case you have never tried a piece of bread before.)

**If you are adding the apple, which I highly suggest. You add it NOW!

You can peel or not peel! I’m telling you, sometimes I’m in a crunch and just need to get that baby in the fridge so I can go to bed. And other times, I have a few extra seconds to peel an apple. Also you have freedom of the size of apples. I personally like mine smaller.

After they are cut I simply sprinkle them in between the layers! Ta da! Done. You will be so happy you added apples…and so will your guests.

STEP #2: Mixing of the egg mixture

I usually do 3 eggs and 4 egg whites (quick math: the recipe calls for 5 eggs…3 whole and then 4 egg whites to equal the same liquid amount as 5 eggs) I think the result is so similiar I can’t tell and this way I have less the fat!

Add all other ingredients, whisk and then pour over the entire casserole of torn/cut bread and apples.

Cover and let sit in the fridge overnight! Do not put the granola topping on yet.

STEP #3: the Oat Granola topping prep

this is THE best part. And you can never have too much so just go with it.

I use coconut oil, but of course you can use butter in the same ratio.

Grab a gallon ziploc bag and add all ingredients to the bag. Mix in the bag and throw in the fridge on top of the casserole.

-the next morning-

STEP #4: baking and enjoying!

baking this baby will take longer than you may think, so set your alarm 10 min before you normally would and you’ll be fine!

Preheat your oven to 350. Sprinkle the granola on top. Depending on your oven, it usually takes approx 35-45 min.

You know its done with the sides of the dish are bubbling…If you don’t bake it in a clear dish, and you need to check if it is done, take it out, stick a serving spoon in it and try to cut it. Its okay if it is still slightly gooey as it will continue to cook as it hardens. YOu don’t want to over cook. And if you get it out and it is undercooked you can always put it back in no problem!

I like to serve with fresh fruit on top. And if you are really celebrating you can top it with my “HEALTHIER” BROWN BUTTERMILK SYRUP .

Enjoy for hours:)

**FUN FACT: if you are looking for something crazy to do for St. Patrick’s day, YES YOU CAN dye the milk green making this a green leprechaun breakfast. You’re kids will love it.

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