This French Toast casserole has a strong (and diabetes friendly) brunch game Mother's day is coming up this Sunday, and if you're dreaming of giving mom the best meal ever, don't let living with diabetes hold you back from serving up the tasty dishes of your dreams.

As a Houston podiatrist, I take diabetic health very seriously—I know the devastating effects unmanaged blood sugar levels can have on your feet.

But I also care about my patients’ happiness, and don’t want them to walk through life feeling deprived. With that in mind, I’ve devoted hump day to sharing better-for-you diabetic recipes that can let you keep eating the foods you love without sacrificing your feet.

Today’s installment: French Toast Casserole, courtesy of the American Diabetes Association, the perfect centerpiece for your Sunday brunch!

Serves 6


Cooking Spray
6 slices whole-wheat bread (lowest sodium available), halved lengthwise

1 1/2 cups fat-free milk 

1 1/2 cups egg substitute

2 Tbsp light brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 (15 oz) can light fruit cocktail, drained

2 Tbsp honey

1 Tbsp light tub margarine (make sure it is trans-fat-free)


  • Preheat oven to 350F. Lightly spray an 8-inch square baking dish with cooking spray.
  • Place bread halves with the crustless sides touching the bottom of the pan and the crust sides resting on the slice beneath them. The slices should overlap slightly. Set aside.
  • In a medium bowl, whisk together milk, egg substitute, brown sugar, cinnamon, and nutmeg. Pour over bread. Using a spoon, press down bread to soak up milk mixture. Spread fruit cocktail over bread, drizzle with the honey and dot with margarine, using a tsp.
  • Bake for 55 minutes-1 hour, or until the center of the casserole is set (doesn’t jiggle when gently shaken.) Let cool for at least 10 minutes before cutting.

If preparing ahead of time, cover with plastic wrap and refrigerate for up to 10 hours. To reheat: uncover, put cold casserole in cold oven, set temperature to 350 degrees F, and bake for 1 hour 5 minutes - 1 hour 10 minutes, or until the center is set. Let cool at least 10 minutes before cutting.

Dr. Andrew Schneider
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A podiatrist and foot surgeon in Houston, TX.
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