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Strawberry Overnight French Toast

Strawberry Overnight French Toast

8 Servings

Calories 347 (16% from fat)
Fat 6 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 80 mg.
Sodium 703 mg.
Carb. 51 gram
Fiber 8.4 gram
Sugar 17 gram
Sugar Alcohol 1.6 gram
Protein 23.5 gram

12 Servings

Calories 231 (16% from fat)
Fat 4.2 gram
Saturated Fat 0.8 gram
Trans Fat 0 gram
Cholesterol 53 mg.
Sodium 468 mg.
Carb. 34 gram
Fiber 5.6 gram
Sugar 11 gram
Sugar Alcohol 1.1 gram
Protein 16 gram


buttery cooking spray

12 slices of whole wheat bread
(We used Pepperidge Farm Whole Grain Oatmeal Bread.)

2 (8 ounce) packages of fat free cream cheese

1 lb. strawberries, cleaned, trimmed and chopped

12 large egg whites

3 large whole eggs

2 cups fat free milk

1 tsp. vanilla extract

1/3 cup sugar free syrup
(We used Cary's Sugar Free Syrup.)


1 cup Splenda

2 Tbsp. cornstarch

1 cup water

1 lb. strawberries, cleaned, trimmed and chopped

3 Tbsp. light butter
(We used Smart Balance Light Butter with Canola Oil.)

The original version of this came from allrecipes.com and it featured blueberries. We thought it would be good with strawberries and some of the sugar and fat cut out. So that's exactly what we did and the result is something you'll love on a special occasion. For a treat any day, freeze individual portions and reheat them when you want in just a couple minutes.

This recipe is higher in sodium. If you're on a reduced sodium diet, you might want to consider another option. 

1. Lightly spray a 9x13 inch baking dish. Spread half the bread across the bottom and top with the cream cheese, dropped in small amounts over the top. (See picture below.)

Strawberry Overnight French Toast with Cream Cheese

2. Spread the sliced strawberries over the cream cheese, then top with the remaining bread.

3. In a large mixing bowl, whisk together the egg whites, whole eggs, milk, vanilla extract and sugar free syrup. Pour the egg mixture over the bread, cover and put in the refrigerator overnight.

4. The next day, take the bread out of the refrigerator 30 minutes before you cook it. Set it on the counter and let it warm up. Then preheat the oven to 350 degrees Fahrenheit.

5. Cover the French toast and bake for 30 minutes. Then remove the cover and continue baking for another 25 to 30 minutes, until the center is firm and the surface is lightly browned. Once the dish is cooked, remove from the oven and let it sit for approximately 10 minutes to firm up.

6. While the French toast is cooking, mix together the Splenda, cornstarch and water. Bring to a boil, while stirring constantly and cook for 2-3 minutes. Then stir in the second batch of strawberries, reduce heat to low and simmer for 8-10 minutes, until it turns red. Stir in the butter and then pour over the French toast.

Yield: 8 or 12 Servings

Strawberry Overnight French Toast 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 1-2 minutes. Keep the container open a little to allow steam to escape.

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