Looking for the perfect brunch recipe that won’t have you spending all your hours in the kitchen? This overnight French toast recipe is a must-try and a definite crowd-pleaser! Plus, it’s packed with fibre when you use whole grain bread.
Prep time: 10 minutes
Bake time: 55 minutes
- 1 loaf of stale whole grain bread (unsliced variety works best if possible. I used a combination of unsliced and sliced whole grain sandwich bread. Use whatever you have on hand!)
- 2 cups frozen blueberries
- 8 large eggs
- 3 cups milk or milk alternative
- 1 tsp ground cinnamon
- ¾ packed brown sugar or coconut sugar
- 1 tbsp vanilla extract
- 1 cup hemp hearts or ground flaxseed or chia seeds (optional)
Cinnamon crisp topping (we highly recommend it!):
- 1/3 cup packed brown sugar or coconut sugar
- 1/3 cup whole wheat flour
- 1 tsp ground cinnamon
- ½ tsp ground cardamom (if you have on hand)
- pinch salt
- 6-8 tbsp room temperature coconut oil or olive oil
- Prepare a 9x13 inch pan with nonstick spray. Slice your bread into 1-inch cubes. Spread the cubes evenly into the pan and sprinkle evenly with the frozen blueberries. Set aside.
- In a separate bowl or a large measuring glass, whisk eggs, milk, cinnamon, sugar, vanilla and hemp seeds together until the sugar is dissolved and the eggs are whisked.
- Pour mixture as evenly as possible over the bread. Don’t worry if you miss a few cubes!
- Cover the pan with plastic wrap and refrigerate for 3 hours or more (overnight is best…and easiest!).
- When you’re ready to enjoy, preheat the over to 350F and let the pan sit at room temperature until the oven is ready.
- If desired, prepare the cinnamon topping by whisking sugar, flour and cinnamon in a medium bowl. With a fork or pastry cutter, cut in the coconut oil or oil of preference (we used a combination of coconut and olive oil to keep things mixing easily). Once crumbly, sprinkle the topping evenly over the bread mixture.
- Bake for 50-55 minutes or until the French toast is golden brown on top. Serve immediately.
Meal Prep Pro Tips: Cover leftovers tightly and store in the fridge for 2-3 days. Or you can freeze leftovers for up to 3 months; simply thaw in the fridge overnight and re-bake in a 350F for 35 minutes until warm in the centre. You can also prepare the recipe up until the point of baking, wrap tightly and keep frozen for up to 3 months. Simply thaw overnight in the fridge and bake the next day (with the topping, of course)!
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