Recipes

Overnight Wholegrain Berry French Toast

By Nicole Fetterly, RD MSc

This decadent breakfast is packed with goodness! Whole grains and berries provide a satisfying, fibre- rich start to the day, as well as loads of protein from the eggs, milk and yogurt. Plus it’s a cinch to prepare! The amount of sugar is very low for a brunch item like this—some may feel a little extra syrup is warranted. It’s also a great way to use up stale bread and minimize the food waste produced in our kitchens. Children can easily be involved in all steps of the recipe, with supervision using the oven and stovetop, as necessary.

Serves 4-5

Ingredients:

6 slices wholegrain bread or baguette (preferably stale—even the ends!)
1 cup fresh or frozen berries
6 eggs
1 cup milk
1 cup plain yogurt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon maple syrup or sugar

For the sauce:

1 tablespoon cornstarch
1 cup water
2 tablespoons maple syrup
1 cup fresh or frozen berries

  1. The day before, thaw fruit if frozen. Cut bread into bite-size pieces. If bread is very fresh, dry out in the oven on the warm setting for a few minutes.
  2. Lightly grease a 9×9 inch deep casserole dish. Layer the bread in the bottom. If the berries are large (e.g. strawberries), cut into smaller pieces then layer on top of the bread.
  3. In a medium bowl, whisk the eggs, milk, yogurt, cinnamon, vanilla and 1 tablespoon maple syrup. Pour over the bread. Cover and refrigerate overnight.
  4. To make the sauce (this can be done the day before and refrigerate, or the next morning while baking the French toast): in a small pot, combine the cornstarch, water and 2 tablespoons maple syrup. Bring to a light boil. Add the remaining 1 cup of berries. Simmer gently for approximately 15 minutes, until the berries start to break down and the sauce becomes thick. Remove from heat to cool and refrigerate or serve immediately.
  5. In the morning, preheat the oven to 350F. Cover the casserole dish. Place covered casserole in oven and bake for 30 minutes then remove the cover and bake another 30 minutes, until fully set and lightly browned on top.
  6. Serve with warm sauce, extra syrup or a dollop of plain yogurt as desired. Enjoy!
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