YOUR SOLIN GENERATED RECIPE
Baked Berry French Toast Casserole
Whole grain bread cubes soaked in a protein-rich custard and baked with juicy blueberries until the edges are golden and crisp.
INGREDIENTS
2 slice sprouted grain bread
1 cup liquid egg whites
1 large egg
0.5 cup non-fat plain Greek yogurt
0.25 cup unsweetened almond milk
0.5 cup fresh blueberries
1 tbsp pure maple syrup
1 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
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.
Slice the sprouted grain bread into 1-inch cubes and set them aside.
In a large mixing bowl, whisk together the liquid egg whites, the whole egg, Greek yogurt, almond milk, ground cinnamon, vanilla extract, and sea salt until the mixture is smooth and well combined.
Add the bread cubes and half of the fresh blueberries to the egg mixture, tossing gently to ensure every piece of bread is thoroughly coated and starting to absorb the liquid.
Transfer the mixture into the prepared baking dish, spreading it out evenly, and scatter the remaining blueberries over the top.
Place the dish in the oven and bake for 25 to 30 minutes, or until the custard is set and the top of the bread is toasted and lightly browned.
Remove from the oven and let it cool for a few minutes before drizzling with pure maple syrup and serving warm.