Baked Sourdough French Toast

Baked #Sourdough French Toast with blueberries. - WholeIntentions.com

Baked #Sourdough French Toast with blueberries. - WholeIntentions.comHaving company this coming weekend means I’m trying to put together a menu that everyone can enjoy. But I often get stuck on whole food breakfast ideas. It seems like they’re the hardest to come up with, don’t you think?

Since Travis and I deal with candida overgrowth, we stick to the things we can eat: bacon and eggs (which I LOVE and could eat every morning for the rest of my life), but the kids like a little variety now and again.

One of their favorite breakfasts is Baked Sourdough French Toast. They like it because it’s yummy to their morning tummies. I like it because:

1. it’s sourdough – so it’s healthier for them (you can find Old World style sourdough starter at Natural Leavening)
2. it’s baked – I don’t have to stand and flip over each individual piece
3. it’s super-duper easy to throw together
4. it has cinnamon in it – and I just like cinnamon 🙂

Baked Sourdough French Toast (candida-diet)
10 slices of sourdough bread
1 1/2 cup milk (or milk substitute)
4 eggs
1/3 c. raw honey (you can replace this with about 1 tsp. stevia, or to taste, instead)
1 tsp. vanilla extract
3/4 tsp. cinnamon
1/2 c. frozen blueberries (or other fruit)

Directions:
1. Grease a 9×13 pan.

2. Place your slices of sourdough bread in the pan.

3. Combine milk, eggs, honey (or stevia), vanilla, and cinnamon. Pour the mixture over bread and refrigerate overnight.

4. The next morning, nearly all the liquid will be soaked into the bread. Sprinkle on a handful of blueberries or other fruit, if desired.

5. Bake at 350 degrees for 40 minutes.

Baked Sourdough French Toast

Allergies Candida-Diet, Sourdough
Meal type Breakfast
Website Whole Intentions

Ingredients

  • 10 scoops slices sourdough bread
  • 1 1/2 cup milk (or milk substitute)
  • 4 eggs
  • 1/3 cup raw honey (you can replace this with about 1 tsp. stevia, or to taste, instead)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoons cinnamon
  • 1/2 cup frozen blueberries (or other fruit)

Directions

1. Grease a 9x13 pan.
2. Place your slices of sourdough bread in the pan.
3. Combine milk, eggs, honey (or stevia), vanilla, and cinnamon. Pour the mixture over bread and refrigerate overnight.
4. The next morning, nearly all the liquid will be soaked into the bread. Sprinkle on a handful of blueberries or other fruit, if desired.
5. Bake at 350 degrees for 40 minutes.

 

If you’re looking for a simple recipe you can throw together the night before and have ready and waiting when the troops wake-up, give this a try.

 

“Natural

 

 

Shared with: Healthy Home Economist, New Life on A Homestead, Make Ahead Meals For Busy Moms, The Modest Mom Blog, Flour Me With LoveNourishing Traditions, Simply Sugar & Gluten Free, Vintage Wannabee, Real Food Forager, Delicious Obsessions, Time-Warp Wife, Chef in Training, Young Living Oil Lady, The King’s Court IV, Whole New Mom, Women Living Well, Frugally Sustainable, This Chick Cooks, Deep Roots at Home, Raising Homemakers, It’s A Keeper, Our Simple Country Life, The Greenbacks Gal, GNOWFGLINS, The Nourishing Gourmet, Raising Mighty Arrows, Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Little Natural Cottage, Far Above Rubies, Growing Home, Real Food Freaks, Creative Christian Mama, Day2Day Joys,

 

Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6, reluctant cook, chocolate-snatcher, and health and fitness coach. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.
Paula
Paula
About The Author

Paula

I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6, reluctant cook, chocolate-snatcher, and health and fitness coach. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.

10 Comments

  • This looks divine! I love quick and easy recipes in the morning! Thanks so much for sharing 🙂

  • Kathleen

    Reply Reply June 23, 2012

    This looks wonderful!! Is this something you can eat while dealing with candida overgrowth?

    • Paula

      Reply Reply June 24, 2012

      Kathleen,

      Unfortunately no. That’s why I eat bacon and eggs everyday. This recipe is something I bake for the kids (who don’t have candida overgrowth). I should have mentioned that in the post. I’ll update that. Sorry for confusing you!

  • Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • Will be trying this recipe this Saturday night for Sunday a.m. b’fast before church. Thanks so much for sharing! I think my family’s going to be super happy. 🙂 ~Lisa

  • Hope

    Reply Reply August 1, 2012

    Yay! So glad I found your recipe! I did a quick search last night to find a baked sourdough french toast to use my homemade wholegrain sourdough bread up with and I knew I was in the right place when I saw your bread. Looks just like mine: Dense, thick and pretty dry after a few days on the counter. I’ve tried other baked french toasts and they just don’t work with the left over sourdough– too dry. Mine bread was more like in chunks and pieces, but other than that I followed your recipe exactly, with exception to the addition of a few pads of butter set on top before cooking. Lots of liquid to make my bread taste super yummy and moist. And don’t get me started on the heavenly bliss of waking up and NOT slaving over the stove. I enjoyed letting the aroma fill my house as I sipped on some chia. 😉 Thanks again! I plan to visit your little blog again for more nourishing deliciousness! -Hope in Ft. Wayne, IN

    • Paula

      Reply Reply August 3, 2012

      So glad I could make your morning easier and chai-happy! Hmmm. Sounds like a good idea for tomorrow morning!

  • Rachel Morreale

    Reply Reply July 31, 2016

    How thick should I slice the bread?

    • Paula

      Reply Reply April 19, 2017

      That’s totally up to you, but I usually aim for about half an inch.

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