Triple berry baked french toast is now my favorite meal! Oh boy, I could have this for breakfast, lunch and dinner! The best thing is that you don’t need refined sugar when you’ve got the sweetness from all those berries PLUS I added some pure maple syrup and freshly squeezed orange juice. Gotta love it, right?
If you’re like me and demand some texture in your food then I’ve got that for you too. A delicious maple granola tops this treat – love that extra tasty crunch! My friend, Fran, from Not Yer Granny’s Granola hand bakes it in small batches and it’s chock full of natural, healthy ingredients. I met Fran last year for the first time at an event at the farm and we have been planning to take over the world since. I’ll let you know when that starts to pan out, ha!
I love it when I can create a meal with locally made products. The berries are from Barrie Hill Farm, the delicious eggs, freshly baked bread, and pure maple syrup are from Nicholyn Farms. The milk is from a local company, Sheldon Creek Dairy. Don’t you love the little bottle shaped like a maple leaf for the maple syrup? We’re very proud of our syrup up here, ha! Both farms love to promote local producers of fresh produce and we all benefit from this. Thanks, guys!
You can make this in a baking dish or let the kids help make up their own ramekins. You can also prepare this the night before and just cover and refrigerate. I simply poured the egg mixture over the bread and let it sit on the counter for 30 minutes before tossing it in the oven. The flavors were top notch so either way will work depending on your schedule.
This doesn’t have to be just for the weekends. By preparing it the night before, it’s an easy and delicious way to start your weekday as well. I especially love this recipe because it’s a year round treat. You can use good frozen berries in the winter! I think we all need more french toast, don’t you?
Don’t forget to share your photos with me on Instagram with the hashtag, #simplyfreshdinners. I want to know what you’re going with your berries this summer. Cheers!
- 1 loaf, whole grain bread, challah, farmer’s market bread – your choice
- 8 eggs (you can use 4 eggs and 4 egg whites if you prefer)
- 1 1/2 cups unsweetened almond milk (or coconut milk, whole milk, skim milk)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons freshly squeezed orange juice
- zest from half the orange
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 2 cups fresh blueberries (frozen is ok too)
- 1 cup of raspberries
- 1 cup of blackberries
- 1 cup of granola
- Extra maple syrup for drizzling.
- In a large mixing bowl, combine the eggs, milk, maple syrup, extract, orange juice, orange zest, cinnamon, nutmeg. Whisk well.
- Oil a baking dish (about 9 x 13) or ramekins and fill with bread.
- Pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.
- Mix in the blueberries.
- Bake the casserole at 350 F. for about 20 minutes. Remove and sprinkle with half of the granola; return to oven and bake another 15 minutes or until there is no longer any liquid between the bread.
- Remove from oven and let sit for 5 minutes. Top with raspberries, blackberries and remaining granola. Drizzle with additional maple syrup.