March 8, 2016


This make-ahead IC breakfast treat could double as dessert!

French Toast: 6 servings requires 30 minute refrigeration and 45 minute baking time

1 tsp coconut oil

6 cups (9 slices) whole wheat bread (GF if needed)

1 1/2 cups lowfat milk

6 eggs

2 Tbsp maple syrup

1 1/4 tsp lemon zest (grated peel)

1 tsp pure vanilla or almond extract

1 tsp ground ginger or cinnamon

pinch of salt

1 cup frozen or fresh blueberries (or raspberries or blackberries)

1/2 cup slivered almonds

Berry Sauce:

2 cups frozen or fresh berries

1 Tbsp maple syrup

1 tsp lemon zest

1/2 tsp ground ginger or cinnamon

pinch of salt

Coat a 9×9 inch baking dish with coconut oil. Add cubed bread. In a bowl beat milk, eggs, syrup, zest, extract, spice and salt until frothy. Pour berries on over bread then pour egg/milk mixture on top. Press berries and bread down with a fork. Cover and refrigerate 30 minutes or overnight.

Top with slivered almonds and bake in 350 degree preheated oven on the middle rack for 45 minutes until top is golden brown. Remove from oven, cool and slice into 6 servings.

To make sauce, melt coconut oil over medium heat in a large skillet. Add berries and stir for 3 minutes. Add syrup, zest, spice and salt. Stir 5 more minutes until thickened.

To serve, pour 1/4 cup sauce over each serving. YUM!

Adapted from recipe by EA Stewart







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