Blueberry French Toast | THM: E

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Our kids love blueberries, and they love French Toast, so I put the two together in a THM-friendly E breakfast. Drizzled in sugar-free syrup, this makes an easy deliciously sweet, warm breakfast that hits the spot!

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Sprouted bread slices (Canadians, Loblaw stores carry a brand called Stonemill that bakes wonderful loaves of bread which have undergone a 48 hour fermentation) are soaked in an egg/nut milk mixture overnight and baked in the morning.

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Since this is an E meal, you can freely swap out the blueberries for any other berry, or try it with apples, peaches, or pears! Fresh or frozen, both work well.

Yield: 6-8 servings

Blueberry French Toast | THM: E

Blueberry French Toast | THM: E

Ten minutes of preparation the evening before is all it takes to enjoy this warm, deliciously sweet Blueberry French Toast in the morning! A THM E breakfast.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 23 hours 20 minutes
Total Time 1 days

Ingredients

  • 1 cup egg whites
  • 3/4 cup unsweetened cashew milk (or almond milk)
  • 1/3 cup xylitol
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract
  • 8-10 slices sprouted bread
  • 2 cups fresh or frozen blueberries

Instructions

  1. In a large bowl, whisk egg whites, cashew milk, xylitol, cinnamon, and vanilla extract together. Add slices of bread to egg/milk mixture, making sure they all get coated. Refrigerate overnight.
  2. In the morning, preheat oven to 350. Lightly grease a 7x11" baking pan with coconut oil cooking spray or a teaspoon of butter. Arrange half the slices of bread on the bottom of the pan. Sprinkle on 1 1/2 cups of berries. Lay the remaining slices on top and sprinkle with remaining berries.
  3. Bake for 25-30 minutes.

Notes

Serve with sugar-free syrup.

Blueberries can be replaced with apples, peaches, pears or any other berry!

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