- 1 loaf hearty, whole wheat bread
- 1 c. blueberries
- 1/2 c. sliced almonds
- 1/2 c. Daisy Cottage Cheese
- 2 c. egg alternative
- 2 1/2 c. skim milk
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
Lightly coat a 13×9" baking dish with non-stick spray. Tear the bread into 1" cubes. Mix the bread cubes, blueberries, and almond slices. Spread the mixture evenly in the baking dish. Blend the cottage cheese in a blender, food processor, or using a hand mixer.
When there is a smooth consistency, blend in the eggs and milk. Mix in the sugar and the extracts. Pour the liquid mixture over the top of the bread. For the best results, cover the casserole and let it sit for at least an hour (or up to overnight) in refrigerator.
Pre-heat the oven to 375 degrees. Cover the French toast with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until the casserole is puffy and golden brown. Serve and enjoy while still warm.