Berry French Toast Bake Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| FRENCH TOAST BAKE | ||
| All purpose flour | 1 /2 Cup (16 tbs) | |
| Fat | 1 1 /2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Salt | 1 /4 Teaspoon | |
| 6 eggs or 12 egg whites | ||
| 1 loaf (1 lb) soft French bread, cut into 1-inch cubes (8 cups) | ||
| Mixed berries | 1 1/2 Cup (16 tbs), frozen | |
| Sugar | 1/2 Cup (16 tbs) (SAUCE) | |
| Cornstarch | 1 1/2 Teaspoon (SAUCE) | |
| Orange juice | 2 Tablespoon (SAUCE) | |
| 1 cup frozen unsweetened mixed berries | ||
| Strawberries | 1 1/2 Cup (16 tbs), cut in half (SAUCE) | |
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
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
Chef
