banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Baked Berry Banana French Toast

Serves 6.

    Share

    Baked Berry Banana French Toast

    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.

    Advertisement

    Endless fruit options

    Bananas 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.
    Advertisement

    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.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.