Ultra Low-Point Blueberry Almond Breakfast Casserole (WW Friendly)

WW Points

2 points per serving (8 servings)

---

Ingredients

• 4 cups light whole-grain bread, cubed
• 1½ cups unsweetened almond milk
• 2 eggs
• 2 egg whites
• 2 tablespoons sugar-free maple syrup (or zero-calorie sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup fresh blueberries
• 2 tablespoons sliced almonds
• cooking spray (for greasing)
• powdered sweetener (optional for dusting)

---

Instructions

1. Preheat oven to 350°F / 175°C and lightly spray a 9×9 baking dish.
2. Add bread
   Spread the cubed bread evenly in the dish.
3. Make the custard
   In a bowl whisk almond milk, eggs, egg whites, sugar-free maple syrup, vanilla, cinnamon, and salt.
4. Pour over bread
   Pour mixture over the bread and gently press the bread so it absorbs the liquid.
5. Add toppings
   Sprinkle blueberries and sliced almonds on top.
6. Bake
   Bake 35–40 minutes until golden and set in the center.
7. Serve
   Let cool slightly before slicing. Dust with powdered sweetener if desired.