Whole Wheat French Toast Bake with Blueberry Cinnamon Syrup

Whole Wheat French Toast Bake with Blueberry Cinnamon Syrup

I have a 2-yr old son who loves to graze on chips and crackers – unusual, right? Getting him to eat much else is a constant battle. So I came up with this recipe specifically for him. I knew he liked French toast, and this recipe adds in some healthier ingredients (and cuts out others) so I can feel better about it. And he loved it!

Whole Wheat French Toast Bake with Blueberry Cinnamon Syrup

    • half a loaf 100% whole wheat bread (such as Nature’s Own)
    • 2 whole eggs + 2 egg whites, lightly beaten
    • ½ t pure vanilla extract
    • 1 cup 1 or 2% milk
    • ½ cup fresh blueberries
    • ½ cup pure maple syrup
    • ¼ t fresh lemon juice
    • ¼ t ground cinnamon
    • powdered sugar

The night before, cut the bread into 1 inch pieces. In a large bowl, whisk together the eggs, egg whites, vanilla, and milk. Add in the bread and toss. Transfer to a 2-qt baking dish and cover. Refrigerate overnight.Preheat oven to 350F. Add the casserole and bake uncovered 25-30 minutes until top is crispy and casserole is cooked through.

While casserole is cooking, make the syrup. In a food processor or blender, blend together the blueberries, syrup, lemon juice, and cinnamon. Pass through a fine sieve strainer into a bowl or cup, scraping with a rubber spatula to work the syrup through.

Remove casserole from the oven. Serve with the syrup spooned over and dusted with powdered sugar. Serves 4-5.

~✿♥✿~

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