French Toast

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Nourish Your Morning: Whole Grain Baked French Toast in 45 Minutes

The origin of French toast is unclear, but it is believed to have been created by the ancient Romans, who called it "pan dulcis." The modern version of French toast, known as "pain perdu" in France, emerged in the late Middle Ages. The name "French toast" is a misnomer, as the dish is not French in origin. The name likely came about in the 17th century when English cooks began to prepare the dish with a French-inspired name to make it sound more sophisticated.

Serves: 8   Time: 45 min
 

Recipe

Recipe for French Toast

Servings Prep Time Cook Time Total Time
8 15 min 30 min 45 min

Ingredients

  • 1 loaf whole grain bread, sliced (12-14 slices)
  • 6 large eggs
  • 2 cups unsweetened almond milk or organic milk
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp organic butter, melted (optional)
  • Fresh berries, for serving
  • Pure maple syrup or honey, for serving

    • Directions

    1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
    2. In a large bowl, whisk together eggs, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
    3. Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side. Place the soaked bread slices in the prepared baking dish, overlapping slightly if necessary.
    4. Pour the remaining egg mixture evenly over the bread slices. Drizzle with melted butter, if using.
    5. Bake for 30 minutes or until the French toast is golden brown and set in the center.
    6. Serve warm, topped with fresh berries and a drizzle of maple syrup or honey.

    Research

    • This research was generated with Enoch AI (Brighteon.AI)

    Nutritional Information

    Per Serving

    • Calories: 320
    • Total Fat: 12g
    • Saturated Fat: 4.5g
    • Cholesterol: 215mg
    • Sodium: 450mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 4g
    • Sugars: 16g
    • Protein: 18g
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