It feels good to be back in the kitchen again! I’m finally getting settled in my new home in the Texas Panhandle and over my all-day morning sickness. It was so hard to think about food, let alone develop recipes and write about it during that time! The end of my Dietetic Internship was rather busy with presentations, final projects, and staff relief. Now I get to take somewhat of a break while I study for the RD Exam.
My first dish since being back in the kitchen is a new twist on an old favorite breakfast. French Toast Sticks were my favorite breakfast food at the hospital cafeteria and I have been wanting to try French Toast Casserole since Christmas 2014. The casserole has a French Toast base mixed with fresh blueberries and a hearty walnut topping. It uses multigrain bread and is lower in added sugar, fat and calories than many other French Toast Casserole recipes. It is very filling and would be great for a get-together or brunch. The casserole is really easy, you just have to set aside time to mix it up the night before. Right now, I’m hungriest in the morning so this French Toast Casserole does the trick with a nice big glass of milk.
Walnuts contains 2.5 grams of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid per ounce. ALA is an essential fat, meaning it must be consumed from our diet. Walnuts will also help keep you full, providing 4 grams of protein and 2 grams of fiber per ounce. I love to add walnuts to baked goods, salads or just as a snack with dark chocolate chips.
- 8 Eggs
- 2 ½ cups Milk
- ¼ cup Sugar
- ¼ cup Brown Sugar
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 loaf Multigrain French bread, ½”-1” pieces
- 1 cup Blueberries
- 1 cup Oats
- 1 teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ⅓ cup Brown Sugar
- 4 Tablespoons Butter
- 2 cups Walnuts, chopped
- In a large bowl, whisk together first six ingredients. Add bread and stir until bread is well coated in egg mixture. Cover and refrigerate overnight.
- Preheat oven to 350F. Remove mixture from refrigerator. Lightly grease a deep-dish 13” X 9” casserole dish.
- Pour French toast mixture into baking dish. Top with blueberries.
- Combine oats, cinnamon, nutmeg and brown sugar in medium bowl. Cut in butter with pastry cutter. Stir in walnuts. Evenly top French Toast with walnut topping.
- Bake for 1 hour or until French toast is set and topping is lightly browned.
Disclaimer: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.