Starting your morning with Blueberry French Toast Casserole and Lipton tea {give away}

Blueberry French Toast

When Lipton asked me to pair one of their Green Tea Superfruit teas with a dish, the first thing that came to mind was the classic combination of toast and tea for breakfast. Lipton’s Superfruit teas come in three flavors (Purple Acai and Blueberry, White Mangosteen and Peach, and Red Goji and Raspberry) but which one to pick since they’re all delicious?

Then I came across this recipe for Overnight Blueberry French Toast with Blueberry Syrup at Real Mom Kitchen. It was a brilliant way to use up all those bread loaf ends I had in the refrigerator. (My kids refuse to use the bread ends for sandwiches, so I keep them in the freezer for use in stuffing or bread pudding.)

However, Laura’s recipe was rather decadent, so how could I health it up? After all, Lipton’s Green Tea Superfruit teas are full of good stuff like flavonoids, so why mess up their healthy goodness with a not so good for you breakfast? So I made a lot of substitutions like egg whites for half of the eggs and organic light coconut milk and rice milk instead of whole milk and cream.

The casserole was delicious and reminded me of cream cheese stuffed French toast – but without the guilt. Plus, it paired really nicely with the blueberry flavor of the Lipton tea.

Blueberry French Toast Casserole

Based on a recipe by Laura at Real Mom Kitchen

Serves 12


  • 14 slices organic whole wheat bread, cut into cubes (OK to use gluten free bread)
  • 1 (8-ounce) package of Weight Watchers low fat cream cheese, cut in cubes
  • 12 ounces organic blueberries (fresh or frozen)
  • 6 large eggs
  • 1 cup liquid egg whites
  • 1/3 cup agave nectar
  • 1 can (13.5 ounces) of organic light coconut milk
  • 3/4 cup of rice milk
  • blueberry agave syrup for drizzling


  1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
  2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
  3. Top with remaining bread cubes.
  4. Mix together eggs, egg whites, coconut and rice milks, and agave nectar.
  5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  6. Bake covered with foil at 350 degrees for 30 minutes.
  7. Remove the foil and bake for another 30 minutes or until fluffy and golden.
  8. Drizzle blueberry agave over individual pieces when serving.

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Featured at: Jennifer Cooks Fusion Friday