Triple Berry French Toast Bake
Author: Bryanna @ wholesomelyfit.com
Serves: 8-10
- 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
- Grease 9 x 13 inch pan. Add the bread chunks to pan and Barleans superfruit blend & set aside.
- Whisk together eggs, greek yogurt, almond milk, cinnamon & maple syrup in medium mixing bowl.
- Pour over bread chunks and use hands to fully submerge bread, so all pieces are well coated. Mix in berries.
- Place in refrigerator overnight or at least for 30-45 minutes before baking.
- Preheat oven to 350 degrees. Remove from refrigerator, use hands again to submerge bread.
- Cover and bake for 30 minutes. Then add optional topping & bake for additional 15-20 minutes, uncovered (depending on consistency you like).
- To make optional topping:
- 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/
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