Baked French Toast with blueberries and pecans

Brunch galore! I made a huge brunch feast one day =)

I’ve never been a french toast lover per se, but I recently had this extraordinary french toast at a restaurant (which I’m sure was not full of healthy ingredients). However, that made me a french toast believer. I searched for a delicious french toast recipe to try out but somehow make it healthy. Here’s what I came up with:

(Recipe adapted from AllRecipes)

2 servings

4 bread slices (I used Ezekiel 4:9 bread, which is organic, flourless, whole wheat bread)
2 organic omega-3 eggs
0.8 cups almond milk
0.9 tbs stevia
1/4 tsp vanilla extract
1/8 tsp nutmeg
1/3 cups organic raw pecans, chopped (I soaked them beforehand to get rid of the enzyme inhibitors)
“Sweet butter” substitute: 3/4 tbs organic coconut butter, 1/4 tbs organic coconut oil – mixed together
2/3 cup frozen or fresh organic blueberries

  1. Arrange bread in a greased (with olive oil) 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, stevia, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Drizzle the sweet butter over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Served with raw organic agave syrup

Delicious! Definitely a breakfast recipe staple for me!