If you know me, you know how much I love, love, love french toast. We pulled some great strawberries out of our garden the other day, so I decided to mix those with some raspberries and blueberries to make this bright summer Berry Layered French Toast.
I used whole wheat bread here, but whatever type of semi-stale bread you have on hand would work fine (I'm sure there are prettier looking breads that could be used).
The berries complement the eggy bread just so, and when dished up hot out of the oven, this breakfast just screams pour some sugar (or syrup) on me.
Here's what you need:
1 to 1 1/2 cups of fresh berries (any combo you feel like)
1 tablespoon of sugar
4 eggs
1/3 cup of milk
1/4 teaspoon of salt
1 teaspoon of vanilla
4 slices of whole wheat toast (or whatever bread you have on hand)
1 teaspoon of butter
Gt your berries washed.
Add 1 tablespoon of sugar.
Mix together and let sit.
Crack 4 eggs in a separate bowl.
Whip together with a fork or whisk.
Add 1/3 cup of milk.
Add 1/4 teaspoon of salt and 1 teaspoon of vanilla and mix.
Get out your bread. I used 4 slices of whole wheat toast (but whatever you have on hand will work).
Slice up.
Lightly grease a baking dish with cooking spray or Canola oil on a paper towel. Pre heat oven to 350 degrees.
Add a bit of eggy mixture, just enough to cover the bottom of a dish.
Add a layer of bread.
Add some more eggy mixture.
Mash up berries.
Spoon on a layer of berries.
Add another layer or toast, some more Eggy Mixture, then another layer of berries (using the rest of the berries).
Add the rest of the toast (final layer).
And the rest of the eggy mixture.
Divide a teaspoon of butter into small pats on top. Then, bake at 350 degrees for 45 minutes to an hour.
Plate up.
Add syrup.
Enjoy.
No comments:
Post a Comment