Baked French Toast
By Mary McDougall
This is a breakfast that you prepare the night before, refrigerate overnight, and then just pop into the oven in the morning. The toast is moist throughout with a slight crispness on top. Serve with warmed maple syrup, or a fruit topping (see hints below).
Serves: 6-8
Prep Time: 5 min
Cook Time: 40 min
Ingredients
9-10 Slices
French or sourdough bread (whole wheat preferred)
4 Cups
Almond milk
3 Tbsp
Brown sugar
1 Tsp
Vanilla
1/4 Tsp
Cinnamon
1/4 Tsp
Turmeric
1/4 Tsp
Salt
Directions
1
Arrange the bread slices in the bottom of two 9 x 13 inch baking dishes. Do not overlap the slices. Place the remaining ingredients in a blender jar and process briefly. Pour over the bread slices in both dishes. Cover and refrigerate overnight.
2
In the morning, preheat oven to 350 degrees. Remove cover and bake for about 40 minutes until slightly crisp on the top, but still moist throughout.
Hint: This is an easy way to make French toast for a crowd without standing over the griddle in the morning. To make a simple fruit sauce, thaw an unopened package of raspberries (or another favorite fruit) overnight in the refrigerator. In the morning, place in a blender jar, add a small amount of agave nectar (a tablespoon or two) and process until smooth.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.