Light Baked French Toast Recipe

Light Baked French Toast Recipe

March 18, 2018   11 Comments

This light baked French toast will change your brunch game. Everything doesn’t have to be decadent at brunch.

Sure, serve your mimosas and bloody marys but try to include some 100% whole grain sprouted bread. If you serve enough drinks, no one will notice the healthy bread!

I love the concept of baked French toast because you don’t have to stand around the kitchen flipping bread in a pan. Just toss it in the oven and remember it when the timer rings.

Also, it is “baked” which makes it like a baked good and that always makes my family happy.

I have been looking for healthier bread and posted about some of my finds in bread with no added sugar. It turns out that the sprouted bread that I found is great for French toast! I would not call it “fluffy” but I would call it tasty.

This is the kind of dish that kids will eat without even noticing that you pushed whole wheat bread on them. My kids complain all the time that they can’t get me to serve them white bread.

When you make this, be sure to use parchment paper to line the casserole.

Using paper helps you in clean up and you don’t have to butter the dish.

This can be set up the night before and then popped into the oven if you prefer. Also, you can make a couple of trays of it and freeze the French toast into “sticks” that kids will devour.

I like piling cut fruit on top of this for a more luxurious breakfast and topping it with yogurt. Try my healthier pancake topping If you must have syrup.

You can even serve this for dinner – why not? It is really only eggs and bread. Add a salad and you got dinner.

Do you make baked French toast? How do you make it?

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Light Baked French Toast Recipe

Makes 4 servings

4 slices sprouted bread such as Ezekiel bread
2 eggs
½ cup almond milk or reduced-fat milk
1 teaspoon vanilla extract
1 teaspoon honey
½ teaspoon ground cinnamon

Heat oven to 400 F. Line a casserole with parchment paper. Place bread slices flat in casserole. Whisk eggs, almond milk, vanilla, honey, and cinnamon in a medium bowl and pour over all the bread, soaking it. Leave it for 10 minutes and bake for 15-20 minutes until the bread is browned.

Enjoy with yogurt, fruit, or a little syrup.

128 calories, 3 g fat, 0.7 g saturated fat, 18.0 g carbohydrates, 4.5 g sugar, 5.9 g protein, 2.2 g fiber, 100 mg sodium, 3 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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11 Comments:

This is still full of grain carbs and there is still sugar, added or not. Carbs make us have belly fat. There are mixes online that have Paleo pancakes and bread. No grains. Amazon and Bob's Red Mill sites have such mixes and others too. Non grain mixes and no gluten (if you have celiac). Search "Paleo". Here is a couple:
https://www.amazon.com/Paleo-Sandwich-Slices-Traditions-Sampler/dp/B06WW21ZH5/ref=pd_sim_325_4?_encoding=UTF8&pd_rd_i=B06WW21ZH5&pd_rd_r=RPN22AYMHC08VACSWWEW&pd_rd_w=C6vSw&pd_rd_wg=ch3lL&psc=1&refRID=RPN22AYMHC08VACSWWEW

Another:
https://www.amazon.com/Certified-Paleo-Pancake-Gluten-Serving/dp/B00EZ9ZCZ0/ref=sr_1_9_s_it?s=grocery&ie=UTF8&qid=1521389049&sr=1-9&keywords=paleo+pancakes+mix

on March 18, 2018

$12.00 for a loaf of bread+$9.00 shipping? No thanks!

on March 18, 2018

Those were just a couple of examples. Why don't you shop around? Lots of people want me to do it for them. Your welcome. If you belong to Amazon Prime you don't need to pay shipping on Prime products, btw. What is your health worth?

on March 18, 2018

I'm always looking for substitutes for something, this time it's the eggs. I read they can be replaced with a beaten ripe banana. (Is there anything bananas CAN'T do?). When it comes to the frequency of french toast I enjoy, (hardly twice a year) I'll try to keep some of it ole school and not worry over a slice or two of bread. I'll use my favorite sour dough (kept in the freezer for this occasion or a grilled cheese). OTOH, if I had french toast, say, weekly, I might do differently. I use a non-stick grill pan cuz I like the carmelizing and crusty
result. Not having had french toast at all this year, you've inspired me to look up egg replacers, I'll give it a go next weekend when I'm having overnight company. Thanks Lisa!

on March 18, 2018

Barbl - Why would you substitute eggs? Are you allergic? Eggs are the new health food. They are also low in calories. Look up nutrition in whole eggs.

http://nutritiondata.self.com/facts/dairy-and-egg-products/111/2

Take note of the selenium content (110%). Selenium protects against cancer and viruses. In addition, there is 24% vitamin A, 56% B 12, 17% B6 which is protection for the heart, and loads of others.

The yolk in particular has a lot of vitamins and protein. According to my doctor and medical reports, cholesterol is determined through genetics primarily. I eat sometimes 2 or more eggs a day. I am a 67 year old diabetic and my labs are great.

"The findings suggest that a high-cholesterol diet or frequent consumption of eggs do not increase the risk of cardiovascular diseases even in persons who are genetically predisposed to a greater effect of dietary cholesterol on serum cholesterol levels."
https://www.sciencedaily.com/releases/2016/02/160211083044.htm

What increases the risk of heart disease for diabetics are carbs.

on March 19, 2018

IFortuna-Hi, I'm 6 months now living as vegan as possible. I'm eating better, my body is more regular, and I feel great. I'm convinced that Drs Esselstyne, Barnard, Greger, Caldwell, et al, are leading experts on the latest health research. However I'm keeping an open mind and will make tweaks as science goes forward with changing data. I appreciate your findings and always enjoy your comments on your diabetic eating advice. I always believed eating a diabetic diet was very wise. At nearly 70 yrs, I count myself lucky that I didn’t get diabetes. Most of the doctors mentioned above have excellent youtube video lectures which I binge-watch occasionally to stay my course. I love this recent 5min clip of Dr Greger on a morning talk show, describing a day of healthy eating. And following that is his video about eggs and how they aren't healthy or safe. I think we are all just trying to do what we think is best. I wish you continued good health!
https://www.youtube.com/watch?v=K8HkWPPKfsU
https://nutritionfacts.org/video/who-says-eggs-arent-healthy-or-safe/

on March 19, 2018

Barbl- this is a quote from one of your links:
"[5] [6] Nutrient-dense foods and beverages are low in solid fats, and minimize or exclude added calories from solid fats,
sugars, refined starches, and sodium. Nutrient-dense foods include fruits and vegetables, traditional local crops (including neglected and underutilized species and wild foods), seafood, eggs, beans and peas, unsalted nuts and seeds, fish and animal-source foods (dairy products: eggs, fat-free and low-fat milk and milk products, and lean meats and poultry)—when prepared without solid fats or added sugars.[7] [8]"
Also, one egg is only about a low 80 calories. My links are relevant because they are from accredited schools and medical sites.
I suggest this article from The National Center for Biotechnology Information's library . It is a medical paper citing a multitude of doctors from all over the world and their research presented in this paper. There are over 111 references regarding this issue.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4303863/

Here is an article from Berkeley University citing evidence from Harvard University.
http://www.berkeleywellness.com/healthy-eating/nutrition/article/new-spin-eggs

I think it is very important to conclude that information we are looking at has medical research papers and university studies to back up that information and references cited.

University of New Hampshire has this article which has an emphasis on macular degeneration. Lutein and zeaxanthin are key in its prevention and are contained in eggs.
https://scholars.unh.edu/cgi/viewcontent.cgi?article=1014&context=inquiry_2007
"A previous UNH study investigating blood and retinal lutein concentration changes in women who consumed
eggs suggests that increasing L/Z in the diet can increase retinal concentrations of L/Z (Gerwick, 2005). This
and other evidence suggests that carotenoids may have an important role in protecting humans against
disease, most notably, the prevention of age-related macular degeneration (AMD) (Ribaya-Mercado et al.
2004). "
Since my labs are great and I consume a lot of eggs, it would appear that they are a good source of protein and vitamins. They are low fat and low calorie. I can eat them without worrying about carbs driving up my blood sugar levels because there are none. In fact, my doctor recently told me that my A1C (blood test to determine average blood sugar levels for the previous 2 to 3 months) showed that I did not even have diabetes and that I was well on the way to tossing out my insulin. My diabetes was triggered by cortisone shots I was receiving for allergies. Hubby's trigger was Agent Orange. I am happy your diet is working well for you and I suggest you read the above articles.:)

on March 20, 2018

IFortuna-Hi, OMGosh this is a lot of superb data! . Thank you for the generous amount of time you took to provide all this. It will take me some time to read, digest, and discuss it with my son Rob. Rob is a neuroscientist at BU and we’re both following a whole food plant based [WFPB] diet for 6 months now. We get into long conversations about the latest science of many things that wow us in general but healthy eating and cooking nutritious meals has always been my favorite subject; so we zero in on that the most. I’ll confess a lot of the data is confusing to me but I can get the gist and more easily follow this group of doctors’ research and advice [listed previously]. I am definitely influenced by Dr Greger’s evidence-based information. He looks at all the research out there and synthesizes it to provide the balance of evidence on many subjects concerning animal products vs WFPB, in layman’s terms. I’m following his research because it’s so convincing but I acknowledge he may have a bias [who doesn’t?] for WFPB so I continue to read broadly while following him—and not just assume that 100% PB is the ONLY way to go. I really like Dr. Greger because he revises his conclusions as new evidence is presented and he has no conflict of interest. Until I can hash it out with Rob, I won’t be adding eggs back. I am so happy to hear of your success with controlling your diabetes through diet. They say it can be done and you did it. I’m sure it took a lot of research and follow through to get there, not easy by any means. I have two friends who are taking cortisone shots for painful conditions and will make them aware of your experience. Thanks again for your thoughtful information. I look forward to Snack Girl's emails and comments every day. :)

on March 20, 2018

BarbL; The Grain Supplier Bob's Red Mill Claims That Flax Is A Substitute For Eggs (2 Tblspns. 1 Egg).

on March 21, 2018

RC: Thanks! I purchased Bob's egg replacer too and it works great in brownies. I haven't had luck yet with flax egg but French Toast would be another good test for it [and cheaper than a batch of brownies]. :)

on March 21, 2018

Barbl- Thank you for your support. My goal is providing info so that everyone make their own educated decisions to be healthier. Best to you. :)

on March 21, 2018


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