I loved baked French toast. But the only time I ever make it is for a holiday morning because I usually consider it a special breakfast. And it makes a lot for just the two of us. After reading numerous recipes for baked French toast, I decided to try and down size it to two servings.
For the first try, these came out great! And I tried my best to keep these on the healthy side. The only changes I would make would be to add a little more cinnamon and vanilla. And you can sweeten it more to taste by drizzling maple syrup on it after it bakes.
I think next time, I will try it with sliced apples or bananas!
- 4 ounces whole wheat bread, cubed
- 1/2 cup blueberries, fresh or frozen (I used frozen)
- 1 whole egg
- 1 egg white
- 1/4 cup unsweetened vanilla almond milk, or your milk of choice
- 1/2-1 teaspoon vanilla extract
- 1/2-1 teaspoon cinnamon
- 1/2 teaspoon pure maple syrup (or sweetener of choice)
- Additional maple syrup for serving
- Pre-heat oven to 350 degrees.
- Lightly spray two small baking dishes with baking spray. I used two 10 ounce ramekins.
- Evenly divide the cubed bread between the two dishes.
- In a small bowl, whisk together the egg, egg white, vanilla extract, cinnamon, and maple syrup.
- Evenly divide the egg mixture between the two ramekins, pouring it over the bread.
- Gently press down on the bread to help it soak up the egg mixture. I had a few pieces that weren’t covered in the egg, but that’s OK. When it bakes it gets a little crunchy and I like that.
- Put about a 1/4 cup of blueberries in each dish. I think you could even do this prior to pouring the egg mixture on top.
- Bake for about 25-30 minutes, or until the egg mixture looks cooked and the bread starts to brown and get crusty. The blueberries will start to become juicy too.
- Sweeten to taste with additional maple syrup, and enjoy!
Here are some other breakfast goodies I have made: