YOUR SOLIN GENERATED RECIPE
Blueberry Crumble French Toast Bake
Baked whole grain bread cubes and juicy blueberries nestled in a protein-rich custard, finished with a crisp, buttery oat crumble.
INGREDIENTS
1.5 slices whole grain bread
0.75 cup liquid egg whites
1 large egg
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.25 cup rolled oats
0.5 tbsp maple syrup
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.25 cup unsweetened almond milk
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a tiny amount of coconut oil.
In a medium mixing bowl, whisk together the large egg, liquid egg whites, unsweetened almond milk, vanilla extract, and half of the ground cinnamon until the mixture is uniform.
Cut the whole grain bread into 1-inch cubes and toss them into the egg mixture, ensuring every piece is submerged; let them soak for 5 minutes.
Gently fold the fresh blueberries into the soaked bread mixture, then transfer everything into the prepared baking dish.
In a separate small bowl, combine the rolled oats, melted coconut oil, maple syrup, sea salt, and the remaining cinnamon, stirring until a crumbly texture forms.
Sprinkle the oat crumble evenly over the top of the bread and bake for 25 to 30 minutes until the center is set and the top is golden brown.
Allow the bake to cool for 2 minutes, then top with the non-fat Greek yogurt for a creamy, high-protein finish.