Blueberry French Toast Casserole With Apple Compote

Serves 6 on Phase 1

Ingredients

• 8 egg whites
• 1 1/2 cups unsweetened rice milk
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 15 drops liquid stevia
• 6 slices sprouted-grain bread, cubed
• 2 cups fresh or frozen blueberries

Apple Compote (Makes 3 cups)

• 4 medium apples, peeled and sliced
• 2 tablespoons arrowroot powder
• 2 teaspoons ground cinnamon
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon sea salt
• 20 drops liquid stevia, or to taste

Instructions

In a large mixing bowl, combine the egg whites, rice milk, cinnamon, vanilla, almond extract, and stevia. Whisk well. Line a medium baking dish (about 8 by 11 inches) with parchment and fill it with the bread.

Pour the liquid mixture over the bread, making sure all parts of the bread are moistened, and allow it to sit for at least 30 minutes. (Note: You can make the casserole ahead to this point, cover, and refrigerate.) Meanwhile, preheat the oven to 350ºF.

Mix the blueberries into the bread mixture. Bake the casserole for about 30 minutes, or until there is no liquid between the bread cubs. Allow the casserole to cool a bit, and serve with about 1/2 cup of the Apple Compote per serving.

For the compote:

Combine the apples, arrowroot, cinnamon, lemon juice, and salt in a large saucepan over medium heat. Add 2 cups water and cook, stirring often, until the mixture becomes thick and the apples soften but don’t break apart, about 15 minutes. Let the compote cool a bit (it will thicken more as it cools), stir in the stevia, and serve.

Source:  Haylie Pomroy