This is is a great breakfast or brunch that is super easy and the oven does all the work so you don’t have to stand & watch a pan like traditional french toast. You get everything ready the night before then pop it into the oven while you get ready for the day or be lazy & relax ;-). It is great to entertain with too! Make this for a group by doubling or tripling it and cooking it in larger dish. I love to serve some chicken or turkey sausage or bacon on the side. And of course this is a lighter version that is packed with protein & healthy fats but much lower in sugar than the traditional version!
Ingredients:
6 slices of light bread
4 teaspoons Truvia brown sugar (loosely packed-this is an all natural brown sugar substitute FYI if you haven’t tried it it’s great!)
1 tablespoon melted extra virgin, unrefined coconut oil
2 large eggs
2 large egg whites
1/4 cup almond (or coconut, soy, hemp) milk
1/2 tablespoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon stevia (sorry not in picture!)
dash of salt (teeny pinch)
In a square baking dish mix melted coconut oil and brown sugar.
Add cubed bread to dish.
Whisk everything else in a bowl.
Pour over bread then gently to stir to coat everything.
Wrap dish tightly in plastic wrap and place in fridge overnight (or at least 4 hours)
When you’re ready to bake remove dish from fridge and also remove plastic wrap. Preheat oven to 350. Leave dish out while oven preheats (or about 10 minutes). Then bake in oven for 32-35 minutes. It will look puffed up and dry on top like the picture below.
Sprinkle with a little cinnamon and top with a drizzle of maple syrup, maple cream, berries, or sugar free syrup. So yummy! It’s got a sweet crunchy crust on the outside (from the brown sugar) but moist on the inside which is just perfect I think 😉
Makes two large servings:
301 calories
13.7 grams of fat (healthy fat from the coconut oil & eggs 😉
36.7 grams carbs
6 grams fiber
18.7 grams protein
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