YOUR SOLIN GENERATED RECIPE
Berry-Stuffed French Toast Bake
Sprouted grain bread cubes baked in a protein-rich custard with a creamy berry filling that creates a delightfully jammy texture in every bite.
INGREDIENTS
3 slices sprouted grain bread
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup fresh blueberries
0.25 cup fresh raspberries
0.5 tsp ground cinnamon
1 tsp vanilla extract
1 tsp pure maple syrup
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Cut the sprouted grain bread into 1-inch cubes and set aside.
In a medium mixing bowl, whisk together the egg whites, ground cinnamon, vanilla extract, and sea salt until the mixture is slightly frothy.
In a separate small bowl, combine the non-fat Greek yogurt with half of the pure maple syrup, stirring until smooth.
Place half of the bread cubes into the bottom of the prepared baking dish.
Spoon the yogurt mixture over the bread layer and top with half of the blueberries and raspberries.
Add the remaining bread cubes on top and sprinkle with the rest of the fresh berries.
Slowly pour the egg white mixture over the entire dish, pressing down gently with a spoon to ensure all bread pieces are submerged and soaking up the liquid.
Bake for 25 to 30 minutes, or until the top is golden and the custard is fully set.
Remove from the oven and drizzle with the remaining maple syrup before serving warm.