Updated: Jun 19
Here's how to turn that sourdough or sprouted bread into a protein-packed breakfast!
I've been experimenting lately with ways to pack more protein and nutrition into our breakfasts. That mostly consists of adding more and more eggs to recipes until I find the sweet spot with just enough eggs (without the texture and flavor being too eggy). This Baked French Toast recipe is one of our favorite protein-packed breakfasts.
Our weekday mornings have been super busy. On the weekends, I aim to prepare breakfasts that can nourish us over the busy days to follow with minimal effort. This Baked French Toast recipe boosts nutrition with:
sourdough/sprouted bread - souring or sprouting grains works to neutralize the phytic acid antinutrient (which is present in all grains), thereby making the nutrients in the bread more able to be utilized by the body
10 pastured eggs (!!) - lots of protein, healthy fats, Vitamins A & D, iron, and more
grassfed butter and milk - healthy fats and protein, plus fat-soluble vitamins A, D, E, and K2
The flavor of this recipe is enhanced with yummy cinnamon, vanilla, raisins, and pecans. My kids and I nosh on this Baked French Toast recipe when I make it on the weekend, and then the leftovers taste great after a simple re-heat in the toaster oven on weekdays.
To make the leftovers even simpler to enjoy, I like to store them in single serving oven-safe glass storage containers. That way, all we have to do is pop those into the toaster oven to re-warm on ~200 degrees F while we go about other necessary morning activities. I hope you enjoy this recipe as much as we do!
Cinnamon Raisin Baked French Toast
1 stick (1/2 cup) of butter, preferably nutrient-dense yellow butter, melted
10 eggs, preferably from pastured hens
1&3/4 cups whole milk
1/2 cup sucanat (unrefined cane sugar)
1 Tb vanilla extract
2 tsp ground cinnamon
1/4 tsp salt
3/4 cup dried raisins or currants
Additional softened butter, for greasing the baking dish
Generously grease a 9X13 glass baking dish with softened butter.
Preheat the oven to 350 degrees F.
Chop the bread into ~3/4-inch cubes. Put the cubed bread into the 9X13 baking dish.
Chop/break up the pecans into smallish pieces.
Combine the milk, eggs, sucanat, vanilla, cinnamon, and salt in a large bowl. Use a fork or whisk to mix it all together.
Stir the melted butter into the egg mixture until well-combined.
Stir ~half of the pecans and raisins into the egg mixture.
Pour the egg mixture over the cubed bread in the 9X13 baking dish. Use a spoon to fold it all together, ensuring that all of the bread is moistened.
Sprinkle the remaining pecans and raisins on top.
Bake the French Toast for about 37-42 minutes, until it is golden brown on top.
Remove from the oven and allow to cool for a few minutes before serving.
Scoop and serve! Leftovers should be refrigerated and can be eaten cold or re-warmed in a toaster oven.
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