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A SUREFIRE WAY TO SATISFY brunch guests, classic French toast casserole achieves its cozy profile from two sticks of butter plus a pint of half-and- half (not to mention more than 1 cup of sugar), de- livering a day's worth of sat fat in a single serving. We use a mix of whole eggs and egg whites and embellish the custardy filling with creamy mashed banana-all to keep calories in check without sacrificing richness. We reserve the butter for the walnut-studded topping for a decadent streusel effect. Frozen berries add a jammy, pie-like filling to the casserole while slipping in vitamins and an tioxidants (which studies show are comparable to or higher than those of fresh berries). This healthy. one-pan breakfast slashes almost 300 calories and better yet, is perfect for holiday hosting.Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.Preheat oven to 375°F.Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.Bake at 375°F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.

Make-ahead French Toast Casserole

(8-oz.) day-old whole-grain crusty baguette, cut into 1-inch cubes

Cooking spray

ripe banana

2% reduced-fat milk

large eggs

large egg whites

pure maple syrup

vanilla extract

tsp.ground cinnamon

tsp.kosher salt

(10-oz.) pkg. frozen mixed berries, thawed

chopped walnuts

light brown sugar

Tbsp.cold unsalted butter,

cut into small cubes

Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

Bake at 375°F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.