Berry French Toast Bake Recipe

Summary

Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
Interest Group

Ingredients

For french toast bake
 All purpose flour1⁄2 Cup (8 tbs)
 Fat free milk/Soymilk1 1⁄2 Cup (24 tbs)
 Vanilla2 Teaspoon
 Salt1⁄4 Teaspoon
 Eggs/12 egg whites6
 French bread loaf1 Pound, cut into 1-inch cubes to make 8 cups (1 Soft Loaf)
 Frozen unsweetened mixed berries1 1⁄2 Cup (24 tbs) (From Two 14-Ounce Bags)
For sauce
 Sugar1⁄2 Cup (8 tbs)
 Cornstarch1 1⁄2 Teaspoon
 Orange juice2 Tablespoon
 Strawberries1 1⁄2 Cup (24 tbs)
 Frozen unsweetened mixed berries1 Cup (16 tbs)
 Canola oil/Cooking spray1 Teaspoon (For greasing)

Nutrition Facts

Serving size

Calories 453 Calories from Fat 68

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 212.6 mg

Sodium 465.4 mg19.4%

Total Carbohydrates 82 g27.4%

Dietary Fiber 6 g24.1%

Sugars 27.5 g

Protein 18 g35.6%

Vitamin A 5.5% Vitamin C 73.8%

Calcium 14.5% Iron 26.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a 1-quart saucepan, heat the butter over a medium heat
2. Add the pecans to the heated butter. Toast the pecans over a gentle heat till nice and brown
3. Gently add in the syrup and heat through till hot.
4. Remove from the heat and set aside till cool

MAKING
5. In a medium bowl, crack the eggs
6. Use a hand beater or a whisk to beat the eggs till soft and fluffy
7. Add the buckwheat flour, the whole wheat flour, the fat free skin milk, the sugar, baking powder and salt
8. Beat or whisk completely the batter has no lumps
9. Heat the griddle or a 1 2-inch skillet over medium heat or to 375°
10. Grease the griddle with canola oil or with a cooking spray before heating
11. On to the hot griddle, pour 3 tablespoons batter from cup or pitcher.
12. Cook on one side till puffed, golden and bubbly.
13. Sprinkle the pancake with one teaspoon of bran and then flip over
14. Cook the pancake on the other side till golden brown.

SERVING
15. Serve with hot butter, and the prepared maple pecan syrup
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