Blueberry French Toast Bake

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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After being away all weekend and only doing a small grocery shopping the week before, the food situation in our kitchen looked rather bleak this morning.

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We didn’t even have bananas! Oh, the horror. (The tube in the background is Murphy‘s toothpaste!)

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We had a little bit of food to work with, so I whipped up a French toast egg bake with (frozen) blueberries. Mal won’t usually eat the heels of the bread loaf (unless he’s desperate) and no food goes to waste in our house, so I chopped them up and incorporated them into the egg bake along with some almond milk, sliced almonds, vanilla extract, brown sugar, and cinnamon. And, I have to admit, for not having much food in the house, it actually turned out really well!

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Blueberry French Toast Bake

Makes 6 squares

Ingredients:

  • 2 slices of bread, cut into chunks
  • 2 large eggs
  • 1/2 cup blueberries (fresh or defrosted frozen)
  • 2/3 cup almond milk
  • 1 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp sliced almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs, almond milk, brown sugar, vanilla extract, and cinnamon in a large mixing bowl.
  3. Add bread and blueberries. Allow bread to soak up liquid.
  4. Pour mixture into a small, prepared baking dish. Spread chunks of bread around evenly and then sprinkle sliced almonds on top.
  5. Bake for 30-35 minutes until firm to the touch and top is lightly browned.
  6. Remove from oven and serve immediately with maple syrup or other favorite toppings.

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Questions of the Day

What do you do with the heel of the bread? Avoid it? Eat it? Feed it to the birds?

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