All I can say is BRUNCH.
Brunch made better, that is. Brunch made slightly more nutritious and equally delicious. OMG, that rhyming. I’m embarrassed for myself right now.
Do you remember when I made this Baked Raspberry French Toast for Mother’s Day? It’s one of my favorite recipes, ever. Well, here’s a similar recipe, with a few twists to keep you and your guests happy without all the guilt!
This is a great dish to make the night before, and bake off in the morning. It’s perfect for New Years Day brunch, and makes plenty to feed a crowd, or if you’re lucky, it makes pretty bomb leftovers.
I used a multigrain loaf as the base for the french toast. It gives the dish a great earthy texture and nutty flavor that I’m oooooobsessed with. And…I used almond milk instead of heavy cream to lighten up the custard. If I didn’t tell you, you’d never know the difference. Promise.
Top it off with just a touch of maple syrup, and it’s like heaven in your mouth.
Baked Multigrain Blackberry French Toast
- 1 tablespoon unsalted butter, at room temperature
- 10 eggs
- 2 3/4 cups unsweetened almond milk
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 8 cups 1-inch diced multigrain bread (loaf)
- 12 ounces fresh blackberries
- Real Maple syrup for serving
- Grease a 9x13 inch oval baking dish with the butter and set aside. In a large bowl, whisk the eggs, milk, sugar, brown sugar, vanilla, lemon zest, and salt.
- Spread half of the diced bread in the baking dish. Spread on the blackberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing lightly to moisten the bread. Cover with plastic wrap, and refrigerate for 1 hour or up to overnight.
- Preheat the oven to 350 degrees. Bake for 60-70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes. If the top is getting too browned, cover lightly with foil. Cool for 10 minutes, and serve with real maple syrup if desired!
You deserve it.