French toast baked with maple syrup, vanilla almond milk, and slices of almonds then topped with bananas and strawberries. Simple to make and very delicious, this recipe is perfect for breakfast on the weekends.
It’s already the second week of May. Isn’t it crazy how fast time flies by?
This Sunday is Mother’s Day. What better way to start the day than by making a special brunch?
And as it’s Friday, I decided to participate in my first ever Fiesta Friday. Here, you can find linkups from different bloggers. If you haven’t been to Novice Gardener’s blog, you should definitely stop by.
I have just the recipe for both events. =)
I’ll be honest with you, I have trouble with French Toast. I believe the traditional way is to dip bread, usually thick crusty ones or day old ones, into an egg mixture, before frying them in a pan. I don’t always have thick crusty bread. I wish I did. I do, however, usually have slices of bread in the fridge. But when I dip regular bread into the egg mixture, the bread starts to soften and fall apart. It doesn’t even make it to the frying pan. Very sad, I know.
Baked French Toast solves that dilemma and with less oil too! Soaked in egg, vanilla, maple syrup, and vanilla almond milk, the bread becomes very flavorful. The slices do soften and start to fall apart, but luckily I don’t have to deal with it. The oven does. Once the French Toast comes out of the oven, top it with fresh bananas, almond slices, and strawberries. If you like, sprinkle on just a little bit of powdered sugar.
Was I overzealous with the fruits? I don’t even see the French Toast anymore…
First, preheat the oven to 350oF. Then lightly grease a loaf pan with vegetable oil or nonstick cooking spray. Do not skip this step. Otherwise, the bread will stick to the pan.
Next, toast 5 slices of bread until it turns golden brown. I decided that I wanted to do it this way so that the bread is firmer. It’ll be less likely to end up a soggy mess.
Tear up the bread and evenly layer it in the loaf pan.
In a medium sized bowl, crack two eggs and whisk it. Add in 1/8 cup maple syrup, 1/8 cup vanilla almond milk, and ½ teaspoon of vanilla extract and mix until all the ingredients are evenly incorporated.
Pour the egg mixture over the bread, making sure to coat all surfaces. Some of the egg mixture will sink to the bottom so you can move the bread pieces around to coat them.
Mixin the almond slices. Make sure that the bread pieces are in an even layer. Pour another 1/8 cup of maple syrup over the bread.
Cover the pan with foil and bake in the oven at 350oF for about 20-25 minutes. The bread will have become firm.
Remove the French toast from the oven and top with almonds and bananas.
Top with thinly sliced strawberries.
Sprinkle powdered sugar on top if desired.
Serve warm and enjoy!
Need more ideas for Mother’s Day? Try these delicious Strawberry Banana Pancakes or Baked Egg Topped with Asparagus on Toast. For dessert, try these amazing Frozen Honey Greek Yogurt Dipped Strawberries.
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