Cinnamon Raisin French Toast Crunch

Saturday night on Facebook – I asked for a little last minute help coming up with a *fancier* breakfast recipe for my in-laws who were visiting from out of town… and boy, did I get some help! There were over 150 ideas…I’m so incredibly thankful for all of you out there who have found this blog and are following along. Thank you for inspiring this recipe!

Cinnamon Raisin French Toast Crunch

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I’ve made baked french toast years before, but always with inferior white bread, a lot of butter, heavy cream and sugar. This version is completely clean, has a beautiful crunch and uses one of my favorite breads – Ezekiel Sprouted Cinnamon Raisin.

What makes this bread so unique (and good for you!) is that it is made from a complete whole grain before it is even ground up into flour. The grain is sprouted to increase the living beneficial enzymes and vitamins, which creates a natural change that allows the protein and carbohydrates to be assimilated by the body more efficiently. They even use a special baking process that retains all the valuable nutrients.

You can find Ezekiel bread usually in the freezer section of most health food stores. Since this bread is “alive” – it needs to be kept cold until ready for use and to make it last longer before going bad. I like to thaw half a loaf at a time in the fridge each week.

4.5 from 14 reviews

Cinnamon Raisin French Toast Crunch
 
Prep time

Cook time

Total time

 

Author:
Serves: 6

Ingredients
  • 10 slices ezekiel cinnamon raisin bread (thawed)
  • 1½ cups almond milk
  • 6 eggs
  • 2 apples thinly sliced
  • ½ cup walnuts chopped and toasted
  • 1 tbsp vanilla
  • ¼ tsp sea salt
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • maple syrup and coconut oil/butter to serve

Instructions
  1. The night before, in a bowl beat eggs, milk, vanilla, sea salt, nutmeg and cinnamon together.
  2. Butter or oil in a medium sized baking dish (9 inches)
  3. Place 5 slices of bread down into dish (breaking up pieces to fit in every nook and cranny)
  4. Top layer with half of egg mixture
  5. Layer ¼ cup of walnuts and one of the sliced apples on top
  6. Then repeat this process ending with apples and walnut on stop
  7. Refrigerate dish overnight or at least 8 hours
  8. In morning, when ready to bake, preheat oven to 350 degrees
  9. Bake dish for 30-40 mins covered with aluminum foil
  10. Serve with hot maple syrup mixed with butter or coconut oil

Notes
*please choose all organic ingredients if possible*

 

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This is probably the first time I’ve ever put a picture of bacon on this blog!  I served some with the french toast because it is my father-in-law’s favorite breakfast food and we did stay up really late! I made sure to choose an organic variety, with no nitrates or MSG. I baked it in the oven on a rack for 25 mins at 400 degrees.

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This is a perfect make ahead dish for a busy morning… or maybe even on Valentine’s Day for your sweetie pie.

Bon Appétit!

Food Babe

P.S. – Ezekiel just came out with a flax bread that is out of this world for sandwiches – I highly recommend checking out.

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117 Responses to “Cinnamon Raisin French Toast Crunch”

  1. Kim

    I can’t rate the recipe yet, since I’ve yet to try it, but I do have Ezekiel Cinnamon Raisin bread in my fridge in the waiting.
    I was hoping some people had made the bread and we’re commenting based on the number of comments; however, with as vigilant as Food Babe is in avoiding chemicals and hormones, ya’ll are still lambasting her over the bacon, she cooked for a beloved family member. I personally don’t eat bacon for ethical reasons, but it’s a personal choice.
    If it’s not the bacon, it’s the eggs, if it’s not the eggs it’s the soy. Yikes, I’m all for clean eating, I buy my beef grass fed, and eggs free range, eats, but there’s such a thing as overkill, and moderation is key.

    Reply
  2. bob itboobity

    I eat two eggs a day organic free range from my coop, with two slices of BACON that i harvest from my slaughtered pigs.
    i eat all organic mushrooms and vegitables and fruits that I grow and harvest.
    I Never Consume Gluten in any form what so Ever.. and I Never consume Soy, Ever! Anyone who shops at a super market Has no say in what Food babe posts or cooks. Wake up. you shop in a supermarket. your no health concious. your buying into the corporatism thats destroying food in the first place. wake up sheeple

    Reply
  3. T. Bergenn

    I really like this recipe, bacon and all!

    I like that you are promoting sprouted and fermented things, insofar as they help to break down and “pre-digest” the nutrients so we can more quickly and fully absorb and assimilate them. And telling those who want to eat meat that you would only make and serve organic. Me, too!

    Please, Vani — get back in touch with me. I would like you to vet what I propose is the VERY best supplement on the market… for many reasons. I invite you to click the brochure on http://OrganicsForFree.com, and read ALL the ingredients (and benefits) in just ONE supplement. It’s all made of whole, organic foods, and includes 10 strains of probiotics, active enzymes, cultured minerals, and is ALL FERMENTED! These fermented, probiotic-rich foods help us process and render less toxic the GMO’s that we sometimes unwittingly consume.

    Thank you for all you do, Vani!

    Reply
  4. erin stephenson

    @ bob, stop being such a food snob. Not everyone has the resources to keep chickens and pigs on their property. I am not a sheep. I am well aware of what’s going on with the supermarket world, gmo

    Reply
  5. erin stephenson

    Monsanto, etc. but I also don

    Reply
  6. Alexandra

    Any suggestions on what type of apples to use in this recipe? I’m torn, but want to prepare this for out of town guests this weekend. Help!

    Reply
  7. Sarah

    Delicious!

    Reply
  8. Lauren

    This recipe looks awesome! Does anyone know of a suitable substitute for eggs in this type of baking?

    Reply
    • Kirstie (to Lauren)

      Lauren, both chia and flax seeds can be used as an egg substitute. I believe soaking is required, though.

      Reply
  9. Chris

    Looks wonderful! Have you figured out a calorie count on this?

    Reply
  10. Amanda

    Can I use any gluten free bread with this recipe?

    Reply
  11. Julia

    I made this and it was awesome! I added bananas and infused my syrup with orange peel.
    Loved it so much I made it 2 days later but with fresh pineapple and coconut. Easy, flawless and so delicious :)

    Reply

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