Triple Berry French Toast Bake
Author: 
Serves: 8-10
 
Brunch all can enjoy with a blend of superfruit
Ingredients
  • 1 loaf sourdough bread in chunks (9 cups) or can use gluten free bread / bread of your choice (just need 9 cups of bread)
  • ¼ c Barleans superfruit blend
  • 2-3 c fresh or frozen berries (strawberry, blueberry & raspberry blend)
  • 8 large eggs
  • ½ c greek plain yogurt (or yogurt of your choice)
  • ½ c maple syrup
  • 1 tsp cinnamon
  • 1½ c almond milk
  • Optional Topping
  • ⅓ c flour (can use almond flour)
  • ¼ c coconut sugar
  • 2-3 tbs coconut oil (room temp)
  • 2 tbs superfruit blend
  • **can omit berries & add walnuts or pecans
Instructions
  1. Grease 9 x 13 inch pan. Add the bread chunks to pan and Barleans superfruit blend & set aside.
  2. Whisk together eggs, greek yogurt, almond milk, cinnamon & maple syrup in medium mixing bowl.
  3. Pour over bread chunks and use hands to fully submerge bread, so all pieces are well coated. Mix in berries.
  4. Place in refrigerator overnight or at least for 30-45 minutes before baking.
  5. Preheat oven to 350 degrees. Remove from refrigerator, use hands again to submerge bread.
  6. Cover and bake for 30 minutes. Then add optional topping & bake for additional 15-20 minutes, uncovered (depending on consistency you like).
  7. To make optional topping:
  8. Mix together flour, coconut sugar, superfruit blend & coconut oil until a crumble. Top bread pudding.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2018/04/27/triple-berry-french-toast-bake/