Baked french toast with sprouted bread is a protein-packed, whole-grain breakfast that will keep you satisfied until lunch time and can be easily made the night before. You can have french toast all week!
Weekday mornings are rough. I have my quick morning routine: 10-minute meditation, 7-minute workout, shower and get ready, maybe change a diaper and grab a cup of milk for Demi. Out the door about an hour later, feeling rushed and annoyed with traffic. It’s not really a good way to start the day, but it’s life. It’s also why I try to meditate every morning – to be still, to be quiet in the early morning which sometimes works and sometimes doesn’t. Have you ever tried meditating with a toddler in the vicinity? It doesn’t work if they are awake.
One thing I don’t do is even attempt to make breakfast on weekdays. I eat my breakfast at work and Demi eats with dad. A lot of weeks, I make a big batch of steel cut oats for us all to eat with greek yogurt and a touch of jam or sprinkle of granola. But it’s nice to keep meals fresh and exciting which is why I’ve been loving BAKED FRENCH TOAST WITH SPROUTED BREAD!
This breakfast is great for a few reasons. One, it’s packed with nutrition.
In my opinion, sprouted bread is the healthiest option when it comes to bread (followed by 100% whole grain) because it’s the closest form of the grain itself. Here’s the hierarchy for grains: wheat berry > whole wheat flour > wheat (aka, white) flour. In sprouted bread, the wheat berry, and often other grains too, are soaked in water until the start sprouting and then they are ground together into a dough and baked into bread. This means that none of the good stuff – the germ and bran of the grain – have been removed so sprouted bread has:
- More protein
- More fiber
- More vitamins and minerals
- Some also claim that sprouted bread is easier to digest because digestive enzymes are more readily available
And two, I love meals like this because everything can be done ahead of time – either prepare it the night before or even bake the whole pan over the weekend – and you have a nutritious breakfast that can be quickly heated any day of the week.
With 22 grams of protein and 8 grams of fiber, this meal should keep you satisfied until lunch time!
Toppings are up to you – my favorite is a pat of grassfed butter and a drizzle of maple syrup or some sliced bananas to give the french toast a hint of sweetness. There is no sugar or sweetener used in the recipe, so it’s not at all sweet on its own.
Happy weekday mornings! 🙂 (Or as happy as they can be…)
- 8 slices sprouted bread (I prefer cinnamon raisin, but plain also works fine!)
- 2 cups milk
- 6 eggs
- 1 Tablespoon vanilla
- ½ teaspoon cinnamon
- syrup, butter, fruit for serving
- Cut bread into 1-inch pieces and layer into a greased 8x8 or 11x7 baking dish.
- Whisk together milk, eggs, vanilla and cinnamon.
- Pour milk mixture over bread and lightly stir to ensure that all pieces of bread are submerged.
- Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
- Remove baking dish from refrigerator and pre-heat oven to 375 degrees.
- Lightly stir bread mixture again and place baking dish in oven.
- Bake for about 35 minutes, until golden brown and liquid is set.
- Top with butter, maple syrup and fresh fruit as desired.
I prefer cinnamon raisin sprouted bread in this recipe but plain sprouted bread works fine too.