Baked Berry French Toast
Ingredients
- 1 Sourdough Loaf (approx. 650 grams cut into pieces)
- 5 Eggs
- 1 1/2 cups (355ml) Unsweetened Oat or Coconut Milk
- 3 tbsps Pure Maple Syrup (plus more for topping)
- 1 tsp Pure Madagascar Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Sea Salt
- 1/2 cup Raspberries
- 1/2 cup Blueberries
- 2 tbsps Coconut Palm Sugar
Salted Maple Pecans & Almonds:
- 1/2 cup (50g) Blanched Almonds, Sliced
- 1/2 cup (50g) Pecan Halves
- 2 tbsps Pure Maple Syrup
- 1 tsp Pure Madagascar Vanilla Extract
- 1/4 tsp Sea Salt
Ingredients for Coconut Whip:
- 1 can Cha's Organic Coconut Whipping Cream (chilled)
Directions
- Preheat the oven to 350°F and grease a 9x13 baking dish with coconut oil.
- Add the sourdough pieces to the baking dish and arrange them into a layer.
- In a bowl, whisk the eggs. Add the milk, maple syrup, vanilla, cinnamon and salt. Mix to combine.
- Pour the contents of the bowl all over the sourdough pieces and make sure each piece is drenched with the liquid. Add the berries and tuck them into the bread.
- Place in the oven and bake for 40 to 45 minutes or until the top is golden brown and cooked through. With about 15 minutes left, add the salted maple nuts on top and place back into the oven.
Salted Maple Pecans & Almonds:
- Combine all of the ingredients into a bowl. Sprinkle the coated nuts on top of the French toast with about 15 minutes left of baking. Place back into the oven.
Coconut Whip:
- Add the chilled canned coconut whipping cream to a bowl and whisk or use an electric mixer until it becomes fluffy. Add a few dollops on top of the French toast.
Notes:
- Add extra toppings like coconut flakes, hemp seeds, nut butter and pumpkin seeds.
- Refrigerate the remaining coconut whip to use throughout the week. Use it as a fruit dip, in smoothies, on top of waffles and more!
- Use gluten-free bread if needed. One to two-day old bread works well too.
Prep time: 15 Minutes
Cook time: 45 Minutes
Total time: 1 Hour
Yield: 6 Servings
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