This apple-cinnamon French toast is quick to assemble, but the best part about it is that you can make it the night before then finish in it the oven the next morning.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 9 1/2 hours (including 8 hours refrigeration time)

EASE OF PREPARATION: Easy

3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apple rings (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon confectioners’ sugar

1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.
3. Coat a 9-by-13-inch baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350°F.
5. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.

NUTRITION INFORMATION: Per serving: 182 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 35 g carbohydrate; 9 g protein; 3 g fiber; 365 mg sodium; 313 mg potassium.
Nutrition bonus: Selenium (21% daily value).
2 Carbohydrate Servings

MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.

This was very good (maybe add a little more cinnamon or mix it with the eggs because mixing with the bread cubes makes it hard to distribute evenly) and the make ahead aspect was great - be sure to wait until you are ready to serve it before you sprinkle the confectioner's sugar - so it doesn't melt in - needed for appearance.

Anonymous, Ridgewood, NJ

I agree with the prior reviewer: that you definitely should wait until the end for the powdered sugar. I cooked this recipe to specifications, even longer, and it was a little "gooey" even though it was cooked. Sweeter than I thought it would be, the honey and the fruit were the only sweeteners. I would not make this one again, very disappointing.

Michelle, Sacramento, CA