PB & Berry Baked French Toast

Makes 6 servings
50 Minutes

Ingredients

12 slices Gluten-Free Bread (chopped)

2 cups Strawberries (stems removed, chopped)

2 cups Unsweetened Almond Milk

8 Eggs

2 tbsps Maple Syrup

1 tsp Vanilla Extract

1 tsp Ground Ginger

1 tsp Cinnamon

1/4 cup All Natural Peanut Butter

Directions

1. Preheat the oven to 350oF (175oC) and grease a baking dish with oil or butter.

2. Arrange the bread and strawberries in an even layer in the baking dish.

3. In a mixing bowl, whisk together the almond milk, eggs, maple syrup, vanilla, ginger, and cinnamon. Pour the mixture over the bread and strawberries. Gently press down the bread to ensure all pieces are drenched.

4. Add dollops of peanut butter. Bake for 45 minutes or until browned and cooked through. If the top is browned before the cooking time is reached, place a sheet of foil or lid on top to prevent burning. Let cool a bit before serving. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: A 9- by 13-inch baking dish was used to make six servings.

Nut-Free: Use oat milk instead of almond milk. Use pumpkin seed butter, tahini, or cream cheese instead of peanut butter. You can also omit the peanut butter completely

More Flavour: Add nutmeg or your choice of additional spices. Top with flaky sea salt.

Additional Toppings: Serve with maple syrup, nuts, fruits or coconut whipped cream.

I love breakfast foods and am constantly being asked for new and interesting ideas for the first meal of the day. Make sure to tag my in your pics on Instagram if you make this too! 

Be well,

Lisa

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.