YOUR SOLIN GENERATED RECIPE
Baked Cinnamon French Toast Casserole
Sprouted grain bread cubes soaked in a protein-packed cinnamon custard and baked until the edges are golden and fragrant.
INGREDIENTS
3 slice sprouted grain bread
0.75 cup liquid egg whites
1 large egg
0.25 cup plain nonfat Greek yogurt
0.25 cup unsweetened almond milk
1 tsp ground cinnamon
1 tsp vanilla extract
0.25 tsp sea salt
0.5 cup fresh blueberries
1 tbsp maple syrup
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
Cut the sprouted grain bread into 1-inch cubes and set them aside.
In a medium mixing bowl, whisk together the liquid egg whites, whole egg, Greek yogurt, almond milk, ground cinnamon, vanilla extract, and sea salt until the mixture is smooth and the yogurt is fully incorporated.
Add the bread cubes to the custard mixture and toss gently until every piece of bread has soaked up the liquid.
Transfer the soaked bread into the prepared baking dish, spreading it out evenly.
Scatter the fresh blueberries over the top of the casserole, pressing a few down into the bread layers.
Place the dish in the oven and bake for 25 to 30 minutes, or until the custard is set and the top is slightly crisp and golden brown.
Remove from the oven and let it cool for 5 minutes before drizzling with the maple syrup and serving warm.