French baguette casserole with cranberries and cinnamon


I came across this recipe in a breakfast magazine, but it was made with excess butter, eggs and heavy cream. I played around with it and came out with a delicious healthier version. This is best served hot right from the oven.

1. Lightly coat a 9-inch-square ovenproof casserole dish with cooking spray. Prepare the bottom layer by combining the brown sugar, oil, maple syrup and cranberries in a bowl and spread it across the bottom of the dish. Place the baguette slices over the bottom layer.

2. Make the top layer by whisking together the orange zest, orange juice, milk, brown sugar, cinnamon, vanilla and egg substitute in a large bowl. Pour the mixture over the baguette slices. Cover and refrigerate at least 4 hours or overnight.

3. Preheat the oven to 350°F. Take the casserole dish out of the fridge and turn the baguette slices over in the dish. Let sit at room temperature for 15 minutes. Bake for 25 minutes. Serve immediately with sliced strawberries and the sauce from the bottom of the pan served on top of the casserole.

8 slices whole wheat French baguette (about 1 inch thick and 3 inches in diameter)

1/3 cup packed brown sugar
2 Tbsp vegetable oil
2 Tbsp maple syrup
1/2 cup dried cranberries

2 tsp orange zest
1/2 cup orange juice
1/2 cup low-fat milk
1/4 cup packed brown sugar
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup egg substitute (2 large eggs)

1 cup sliced strawberries

Nutritional Analysis per Serving

Calories 323
Protein 8.3 g
Fat 6.4 g
Saturated Fat 1.0 g
Carbohydrates 58 g
Cholesterol 1 mg
Sodium 429 mg
Fiber 2.9 g

Prep Time: 15 minutes
Bake Time: 25 minutes

Serves 8

Nutrition Watch: Maple syrup is an excellent source of manganese, which supports energy production. It is also a good source of zinc, which has been touted as a prostate-cancer fighter and support for male reproductive health. Use maple syrup in moderation, since 1 Tbsp has 50 calories.