Decadent French toast can be made for a crowd without the big mess or standing over a hot stove. With this recipe, entertaining at breakfast involves minimal hands-on time or kitchen cleanup. The cinnamon aroma that will welcome your guests as they walk in the door is a bonus.
Endless fruit optionsBananas and blueberries can be replaced with equal amounts of any seasonal soft fruit. Try sliced peaches with raspberries in the summer or diced pear with cranberries in winter. |
Baked Berry Banana French Toast
Ingredients
- 2 tsp (10 mL) unsalted butter or coconut oil, room temperature
- 8 large free-range eggs
- 3 cups (750 mL) milk or unsweetened plain almond or soy milk
- 2 Tbsp (30 mL) maple syrup, plus more for serving
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
- 8 thick slices whole grain or gluten-free bread, cut into 1 in (2.5 cm) cubes (preferably day-old)
- 2 bananas, peeled and sliced
- 1 cup (250 mL) fresh blueberries or blackberries
- 1/2 cup (125 mL) chopped walnuts
Nutrition
Per serving:
- calories375
- protein19g
- fat18g
- saturated fat4g
- trans fat1g
- carbohydrates36g
- sugars14g
- fibre5g
- sodium378mg
Directions
01
Grease 9 x 13 in (23 x 33 cm) glass or ceramic dish with butter or oil.
02
In large bowl, beat eggs. Whisk in milk, maple syrup, cinnamon, and salt.
03
Place half of bread cubes in greased dish, followed by banana slices and berries. Top with remaining bread. Slowly pour egg mixture over top. Cover and refrigerate overnight.
04
In the morning, preheat oven to 350 F (180 C). Uncover French toast, sprinkle with walnuts, and bake for 50 minutes to 1 hour, until it is browned and centre is set. Slice and serve hot with additional maple syrup if desired.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
