Baked Berry French Toast with Ginger-Lemon Berry Sauce

Baked Berry French Toast with Ginger-Lemon Berry Sauce

Bursting with flavor, frozen berries play the starring role in this baked breakfast favorite. Tweet this


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Developed by EA Stewart, MBA, RDN

Ingredients
French Toast

  • [5 grams] 1 teaspoon (5 milliliters) virgin coconut oil
  • [310 grams] 6 cups (9 slices) gluten-free* bread, cubed
  • [360 grams] 1½ cups (360 milliliters) unsweetened soy milk
  • [300 grams] 6 large eggs
  • [40 grams] 2 tablespoons (30 milliliters) pure maple syrup
  • [1 gram] 1¼ teaspoons lemon zest
  • [4 grams] 1 teaspoon (5 milliliters) pure vanilla extract
  • [2 grams] 1 teaspoon ground ginger
  • [1 gram] ⅛ teaspoon fine sea salt
  • [130 grams] 1 cup frozen mixed berries**

Ginger-Lemon Berry Sauce

  • [15 grams] 1 tablespoon (15 milliliters) virgin coconut oil
  • [770 grams] 5 cups frozen mixed berries**
  • [40 grams] 2 tablespoons (30 milliliters) pure maple syrup
  • [30 grams] Juice from 1 medium lemon (30 milliliters)
  • [1 gram] 1 teaspoon ground ginger
  • [1 gram] 1¼ teaspoons lemon zest
  • [1 gram] ⅛ teaspoon fine sea salt

Directions

  1. To make French toast, coat a 9×9-inch baking dish with coconut oil and add cubed bread. In a medium bowl, combine soy milk, eggs, maple syrup, lemon zest, vanilla extract, ginger and salt, and beat with a whisk or a hand mixer on medium speed until ingredients are well-mixed. Pour berries on top of bread cubes, then pour egg-and-milk mixture on top. Press down on berries and bread cubes with a fork to ensure they are well-coated with egg-and-milk mixture.
  2. Cover baking dish and refrigerate for at least 30 minutes or overnight.
  3. To bake, preheat oven to 350°F (177°C). Once oven is ready, place baking dish on middle rack and bake for 45 minutes or until the top is light golden brown. Remove from oven and let cool for 10 minutes before cutting into 6 slices.
  4. To make sauce, heat a large skillet over medium heat. Add coconut oil and frozen berries, and stir with a spatula for 3 minutes. Add maple syrup, lemon juice, ginger, lemon zest and sea salt. Stir well to combine for about 5 minutes or until sauce thickens. Remove from heat and allow to cool for 10 minutes before serving.
  5. To serve, pour ⅓ cup sauce on each slice of French toast. Serves 6.

Cooking Notes

  • Use whole-wheat bread in place of gluten-free bread, if preferred.
  • Any type of frozen berry or berry blend works well in this recipe.

Nutrition Information

Serving size: 1 slice (170 grams) with ⅓ cup sauce (100 grams)

CALORIES 388; TOTAL FAT 14g; SAT. FAT 4g; CHOL. 163mg; SODIUM 463mg; CARB. 55g; FIBER 5g; SUGARS 27g; PROTEIN 11g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in gluten-free bread and sea salt not available.

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EA Stewart
EA Stewart, MBA, RD, is a registered dietitian and nutritionist specializing in wellness nutrition, weight management, celiac disease and gluten-free, FODMAPs diet therapy, and LEAP food sensitivity testing. Read her blog, The Spicy RD, and follow her on Twitter.