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
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.
- 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
- The night before, in a bowl beat eggs, milk, vanilla, sea salt, nutmeg and cinnamon together.
- Butter or oil in a medium sized baking dish (9 inches)
- Place 5 slices of bread down into dish (breaking up pieces to fit in every nook and cranny)
- Top layer with half of egg mixture
- Layer ¼ cup of walnuts and one of the sliced apples on top
- Then repeat this process ending with apples and walnut on stop
- Refrigerate dish overnight or at least 8 hours
- In morning, when ready to bake, preheat oven to 350 degrees
- Bake dish for 30-40 mins covered with aluminum foil
- Serve with hot maple syrup mixed with butter or coconut oil
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.
This is a perfect make ahead dish for a busy morning… or maybe even on Valentine’s Day for your sweetie pie.
P.S. – Ezekiel just came out with a flax bread that is out of this world for sandwiches – I highly recommend checking out.