FOR THE FRENCH TOAST – 1 medium sourdough loaf (532g), cut into bite-sized cubes – 3 cups (744g) low-fat milk – 1 cup (243g) low-fat plain kefir – 4 large eggs – ⅔ cup (160g) egg whites – ⅓ cup (100g) honey or maple syrup – 1 Tablespoon ground cinnamon – 1 teaspoon almond extract – ½ teaspoon ground nutmeg – ½ teaspoon salt – ¼ teaspoon ground cloves – ¾ cup (92g) slivered or sliced almonds, plus ¼ cup (31g) for topping
FOR THE STRAWBERRY TOPPING – 2 cups (320g) strawberries, fresh or frozen – ¼ cup (50g) 100% orange or apple juice – 1 Tablespoon honey or maple syrup – 1 Tablespoon chia seeds
FOR THE FRENCH TOAST 1. Cut day-old sourdough bread into bite-sized cubes.* 2. In a large mixing bowl, whisk milk, kefir, eggs, egg whites, maple syrup, spices, and vanilla extract. 3. Spray a 9x13" baking dish with nonstick cooking spray and evenly spread out bread cubes in dish. 4. Pour custard mixture over bread. Most of the bread should be covered in liquid. 5. Sprinkle bread pieces with ¾ cup (92g) almonds. 6. Cover with foil and place in the fridge overnight or for 12 hours or at least 2 hours.
FOR THE FRENCH TOAST (cont'd) 7. Preheat oven to 350 degrees F/177 degrees C. 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).