Baked Sourdough French Toast

The recipe is quite simple: start with day-old (or toasted) sourdough bread and cut it into small bite-sized pieces. Whisk a custard mixture together and pour over the bread pieces and let this sit overnight (at least 12 hours). This step is key! It allows the bread to really soak up the custard mixture and get nice and soft.

FOR THE SOURDOUGH FRENCH TOAST – 1 medium sourdough loaf (532g) – 3 cups (744g) low-fat milk (whichever type you prefer, as long as there is some fat in it!) – 1 cup (243g) low-fat plain kefir – 4 large eggs – 2/3 cup (160g) egg whites – 1/3 cup (100g) honey or maple syrup – 1 Tbsp ground cinnamon – 1 tsp vanilla or almond extract – 1/2 tsp ground nutmeg – 1/2 tsp salt – 1/4 tsp ground cloves – 3/4 cup (92g) slivered or sliced almonds, plus 1/4 cup (31g) for topping FOR THE STRAWBERRY TOPPING – 2 cups (320g) strawberries, fresh or frozen – 1/4 cup (50g) 100% orange or apple juice – 1 Tbsp honey or maple syrup – 1 Tbsp chia seeds


FOR THE SOURDOUGH FRENCH TOAST 1. Cut day-old sourdough bread into bite-sized cubes.  *If you’re short on time and don’t have time to let the bread get stale, toast bread cubes in a 400 degree oven for 3-5 minutes. 2. In a large bowl, whisk milk, kefir, eggs, egg whites, sweetener, spices, & vanilla extract. 3. Spray a 9×13″ baking dish with nonstick cooking spray and evenly spread out bread cubes in dish. 4. Sprinkle bread pieces with 3/4 cup (92g) almonds. 5. Pour custard mixture over bread.  Most of the bread should be covered in liquid. 6. Cover with foil and place in the fridge overnight or for 12 hours. 7. Preheat oven to 350 degrees. 8. Remove French toast from the fridge and gently stir to re-coat the pieces of bread. 9. Re-cover the dish and bake for 30 minutes. 10. Remove the foil and bake another 10-12 minutes, until the top is golden brown. 11. Let cool slightly, then sprinkle with remaining almonds, drizzle with strawberry topping and dust with powdered sugar. 12. Serve and enjoy!

FOR THE STRAWBERRY TOPPING 1. While the French toast bakes, place all strawberry topping ingredients in a medium saucepan over medium heat. 2. Cook until strawberries soften, then mash with the back of a fork/spoon. 3. Cool ~30 minutes (the sauce with congeal as it cools). 4. Pour on top of baked sourdough French toast and enjoy!