French Toast Casserole

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for a French toast casserole.  

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Episode Transcript

Speaker 1 (00:03):
Greetings and welcome to another edition of Connosrous Corner. Jordan
here and joining me Mona Dolgoff, culinary expert and the
author of several great cookbooks, including Satisfy and Satisfy. We're
talking about French toast casserole that adds a nice touch
to things, so.

Speaker 2 (00:16):
Warm, wholesome breakfast that seems indulgent, but it's actually pretty
good for you. I made some healthy swaps, like I
used plant based milk instead of whole milk, non fact
Greek yogurt that adds extra protein and just a touch
of pure maple syrup, no processed sugar. So here's what
you do. You prehear of into three point fifty You
lightly spray a thirteen y nine baking dish with avocado oil.

(00:37):
Slice one large loaf of French bread into eighteen three
quarter inch thick pieces. Is when placing the two slices
side by side into this pan to make sure you
put the bread at an angle so you want to
cover that pan. And then in a large mixing bowl,
you whisk together six eggs two cups of plant based milk.
I like using almond milk or soy milk, a half
a cup of Greek plain yogurt, three tables of maple syrup,

(01:00):
one and a half teaspoons of vanilla extract one and
I have teaspoons of cinnamon. I like using salon cinnamon
and a pinch of salt. Then, using your tongues, you
dip each slice of bread into the egg mixture like
you would do a normal French toast, and then you
arrange it in that baking dish one and a half
cups of blueberries and raspberries in between and around the
slices of bread, and then you pour the remaining egg

(01:21):
mixture over the top. Bake it for forty five minutes
or until the edges of bread are golden brown, with
a toothpick inserted to make sure it comes out clean.

Speaker 1 (01:29):
Thank you, Mona. All part of Connoisseur's Corner w BZ,
Boston's news radio