8 servings 3 Better Balance Bites/Blue Points
Calories 196 Fat 5.6g Carbs 45g Fiber 8g Protein 14.2g
12 servings 2 Better Balance Bites/Blue Points
Calories 131 Fat 3.7g Carbs 30g Fiber 5.3g Protein 9.4g
Ingredients
Casserole
· 20 slices of low-bite/low-point bread (I use 15 oz loaf of Delightful 45 White) (see notes)
· Cooking/Baking spray
· 6 eggs
· 2 cups milk
· 1/4 cup brown sugar replacement (see notes)
· 1 Tbsp cinnamon
· 1 tsp vanilla extract
Icing
· 2/3 cup powdered sugar
· 2/3 cup Roy’s Light Homemade Cream Cheese, room temperature
· 2 Tbsp almond milk, more if you prefer the icing thinner
· 1 tsp vanilla extract
Instructions
1. The night before, cut or tear the bread into bite-sized pieces. (I usually cut each slice into 9 pieces.) Lay them out in an even layer over 2 cooling racks set into baking sheets. Let them dry overnight.
2. Preheat oven to 350°F. Coat a 9”x13” baking dish with cooking/baking spray. Set aside.
3. In a large bowl, whisk together the eggs, milk, brown sugar replacement, cinnamon, and vanilla. Add the dried bread pieces to the bowl and toss them in the egg mixture to coat. Let the bread sit, soaking up the custard, for 5 minutes. Toss it occasionally so the bread on top remains moist.
4. Pour the bread/custard mixture into the prepared baking dish and bake 30-35 minutes, until the top is lightly golden and the center feels set.
5. Prepare the icing by combining all the icing ingredients. Whisk until smooth. Spread evenly over casserole and serve.
Notes
· Other breads may affect the bites/points.
· You can use granulated sugar replacement instead of the brown if you need to.
· Feel free to add some toasted pecans to the top for a little more indulgence!
· This can be refrigerated about 5 days. To reheat, simply microwave a portion on High for 30-60 seconds.
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