Stuffed Berry French Toast
Want a decadent yet antioxidant-rich Sunday brunch meal? Then this is the perfect easy solution.
- 8 eggs
- 3/4 cup almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup
- 1 tablespoon cinnamon
- 8 pieces of Canyon Bakehouse gluten-free bread
- 4 cups fresh or frozen mixed berries
In a large bowl, whisk together eggs, milk, vanilla, maple syrup, and cinnamon. Add bread slices and soak overnight.
Preheat oven to 350°. Lightly grease a pan or soufflé dish.
When the bread is all soaked, place half the bread slices into the prepared pan. Top with about 2⁄3 of the mixed berries.
Cover the berries with the rest of the bread then top with the last 1⁄3 of the berries.
Bake for 25 minutes and serve with maple syrup drizzled on top.
Calories: 425kcal | Carbohydrates: 64g | Protein: 20g | Fat: 11g | Sodium: 418mg | Fiber: 10g | Sugar: 32g