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Forever Breakfast & A Recipe For Baked Blackberry French Toast

If it were up to me, I’d eat breakfast for most meals. Bacon, eggs, hash browns and toast; crepes with fruit and cream; pancakes smothered in maple syrup; waffles – also, obviously – smothered in maple syrup… the list goes on, and on, and on.

Slices of Baked Blackberry French Toast
Then there’s this Baked Blackberry French Toast. I’d not only eat this for every meal, but also for dessert {sigh…}. It’s surprisingly light – fibre, protein, and flavour-rich – and the perfect, hassle-free start to any day. Just assemble the night before, and put it in the oven to bake first thing in the morning.

I used blackberries in this recipe for the tang of them; I’m not typically a huge fan of blackberries, but when used here, the unique flavour complements the sweetness of the maple syrup, the spice of the cinnamon, and the smooth, sponge-like texture of the bread. If you’re feeling adventurous you can switch up the berries, or try a combination of berries and chopped fruit.

Baked Blackberry French Toast
Feeling like even more of a risk-taker? Cut the French toast into cubes and place in wine glasses; fold a sprinkle of cinnamon and a splash of white rum or bourbon into some whipped cream, and spoon it on top… and there you have it – a sweet, unique dessert {or breakfast, no judgement}.

If you could have one meal for every meal, would it be breakfast, lunch, dinner, or dessert?

Baked Blackberry French Toast
Baked Blackberry French Toast
Serves 2

3 thick slices of whole grain bread (like this 10-Grain Whole Wheat Bread)
¾ cup milk
2 large eggs
3 egg whites
1 teaspoon pure vanilla extract
¼ teaspoon cinnamon, plus more to serve (optional)
1 tablespoon granulated sugar
Dash of sea salt
¾ cup blackberries (or other berries, as desired)
Pure maple syrup, to serve

1. Tear bread into large chunks and place in the bottom of a medium-sized, lightly greased casserole dish. In a medium bowl, whisk milk, eggs, egg whites, vanilla, cinnamon, sugar, and salt; set aside. Place ½ cup berries in the casserole dish, pushing them between the pieces of bread, and reserve the other ¼ cup of berries for serving. Pour the milk mixture over top of the bread and berries, cover with aluminum foil, and refrigerate overnight.

2. Preheat oven to 375 degrees Fahrenheit. Bake French toast, covered, for 25 minutes; remove foil and bake for another 15-20 minutes, or until set and golden brown on top. Cut in two, and serve with reserved berries, maple syrup, and a sprinkle of cinnamon.

  1. Stephanie01-27-12

    Mmm whole grain french toast! I think I still have berries somewhere in my freezer too.

    I’d probably choose..breakfast. I might as well choose that seeing as how my dinners are sometimes poached egg and avocado on toast anyways

  2. Julie01-28-12

    Looks fantastic! and blackberries seem to be on sale right now (even though they’re nowhere near local)… I have a half pint I picked up for a dollar! Now I know what to do with them!

  3. Stephanie Arsenault01-28-12

    Fresh or frozen, it’s always nice to add some sweetness to your breakfast! 🙂

  4. Dan @ Dan's Good Side03-18-12

    It may be midnight, but I want some of this! Now!!

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