Baked Blueberry French Toast

Baked Blueberry French ToastClean eating is the theme of this recipe & originally, that is what the blogger over at The Gracious Pantry titled it but, seriously, that’s just way too much of a title for something so simple.  Do not, however, let its simplicity fool you into thinking this breakfast-for-dinner is anything except phenomenal.  Not to sound like an advertisement, and only to remind myself, but I used Oroweat Health Nut Bread; it has walnuts and sunflower seeds that seriously put this over the top in my mouth.

Lastly, next time I make this, I’m going full-vegan and omitting the eggs altogether, using 8 bananas (the original recipe calls for 8 egg whites).

Ingredients

  • 6 cups cubed, whole grain bread (I used the entire loaf)
  • 3/4 cup applesauce
  • 5 bananas
  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 2 teaspoons ground cinnamon
  • 2 cups fresh blueberries

Directions

  1. In a large mixing bowl, combine the applesauce, almond milk, honey, extracts and cinnamon. Using an immersion blender mix until thoroughly combined (you could also mash with something…but mash it well so it coats the bread evenly when poured over top).
  2. Oil a baking dish (about 9 x 13), and fill it with the bread.
  3. Pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.
  4. Mix in the blueberries.
  5. Bake the casserole at 350 F. for about 30-45 minutes or until there is no longer any liquid between the bread.  {I baked it (convection oven) for 30 minutes.}
  6. Allow to cool a bit and serve.

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