The day before school started I went on a baking rampage and I have been trying to share my creations all week but things just got too busy, but I made it a point to share this delicious variation on french toast just in time for a lazy Sunday morning breakfast! I’ve had quite the hectic first three days at school as I try to get into a groove, decide which textbooks I actually have to buy and attempt to figure out each professor’s format and flow. This term looks like it will be alot of work (no surprise), but I am soooo excited to finally be able to learn about everything nutrition and I hope to share anything interesting I come across (which I have a feeling will be a lot).
Ok so back to this recipe. French toast is one of my favourite breakfast options, mainly because of the different textures in each bite, and this baked version is very close to traditional french toast because it’s moist on the inside with a crunchy exterior. It’s also very convenient because you can make it the night before, which allows you more time to lounge around the house and enjoy your first cup of coffee or tea in the morning.
I ate this without any extra toppings because the juicy blueberries and sweet maple syrup gave this dish enough flavour that I didn’t have to add anything else. However, next time I may drizzle some coconut butter on top for some creaminess, and you can always add some extra maple syrup if you prefer an even sweeter bite.
Another plus is that this was great the next day too. I reheated it in the toaster oven but you can always pop the entire baking dish in the oven for 20 minutes at 300F. If you decide to reheat the leftovers in the microwave just be aware that it will not retain its crunch and will become soft.
Makes 6 servings
1 large whole wheat french stick, cubed (approx 6 cups)
3 egg whites
1 1/2 cups almond milk
1/4 cup maple syrup
1 tsp vanilla extract
2 tsp almond extract
2 tsp ground cinnamon
2 cups blueberries
1. Preheat oven to 350F.
2. In a large bowl whisk eggs, egg whites, almond milk, maple syrup, extracts and cinnamon.
3. Lightly oil a 9 x 13 baking dish and evenly spread out cubed bread.
4. Pour mixture over bread and mix until fully coated.
5. Gently mix in blueberries.
6. Bake uncovered for 45 minutes or until egg mixture is firm.
7. Let cool for 5 minutes before serving.
NOTE: You can also prepare this the night before, just cover with foil and refrigerate. When ready to bake remove from fridge 15 minutes before.