Strawberry Lemon Baked French Toast

It’s really not my intention for Emerson’s hand to literally be in every one of my photo shoots lately but let’s be honest those hands are just the cutest! Not to mention, as soon as I begin to crack open a carton of strawberries two rooms away she’s instantly at my feet asking for one, or twelve. Who can blame her?!

Strawberries in the summer are a staple for us. We add them to everything from smoothies to yogurt bowls to salads. They’re simply the perfect accompaniment to all of those summer inspired dishes. My latest (and greatest) is serving them tossed with zesty lemon on top of this baked sourdough French toast. This recipe is so easy and doesn’t require any overnight soaking. Just whisk up your ingredients, pour over your sourdough, and bake! How easy is that?!

Not only is this this a healthy way to serve a breakfast favorite but it’s packed with whole grains and 10g protein per serving. The lemon added into the French toast and the strawberries gives this breakfast a perfectly refreshing burst of flavor that the whole family will love! This dish would also be perfect for making ahead for a quick morning meal since it lasts for a few days, too!


Strawberry Lemon Baked French Toast

Author: The Happy Hungry Yogi

Dairy-free/Nut-free/Oil-free/Soy-free

Yields: 4 servings

Prep time: 10 minutes

Bake time: 40 minutes

INGREDIENTS

  • 2 cups fresh strawberries, chopped small
  • 2 tsp lemon juice, divided
  • 4 slices sourdough bread (I used Trader Joe’s Multigrain Sourdough)
  • 3 large eggs
  • 1 c unsweetened almond milk
  • 3 tbsp maple syrup + additional for topping
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest + additional for garnish
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

INSTRUCTIONS

  1. Preheat your oven to 350F. Lightly spray a 9×9 casserole dish with cooking spray and set aside.
  2. In small bowl combine the chopped strawberries and one teaspoon of the lemon juice. Toss and let set rest in the fridge until ready to serve.
  3. Slice the bread into bite sized pieces and add to the prepared pan.
  4. In a large mixing bowl whisk the eggs, almond milk, maple syrup, vanilla, additional teaspoon of lemon juice, half teaspoon of lemon zest, cinnamon, and nutmeg.
  5. Pour the whisked egg mixture over the bread and gently press the pieces with a spatula to help absorb the mixture.
  6. Bake for 40 minutes or until golden brown and the eggs are set though.
  7. Allow the pan to cook slightly before slicing.
  8. Serve with the strawberries and a sprinkle of lemon zest and additional maple syrup if desired.

Storing: French toast will last for up to 3 days in the fridge in a tightly sealed container. Store the strawberries separate until ready to serve to prevent the bread from becoming soggy.

Nutrition (per serving): 230 calories/ 4.5g fat/ 41g carbs/ 13g sugar/ 10g protein


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