Overnight Baked French Toast
PREP 20 MIN•COOK 20 MIN
Overnight oats are a classic, but have you tried waking up to Dan's French toast? Let it soak up the deliciousness overnight or while you prep your toppings in the morning – then it's a quick 20-minute bake and your epic weekend brunch is served!
DF
GF
NF
V
Number of servings
2
1 large egg
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)
1⁄3 cup (40g) vanilla protein powder (or natural protein powder)
1⁄2 tsp ground cinnamon
pinch of salt
2 thin slices(1 1/2 oz ea) sourdough bread (or gluten free)
2 tbs Greek yogurt (or dairy-free alternative)
1 cup (160g) fresh mixed berries or frozen
1 tbs maple syrup (honey or rice malt syrup)
Whisk together egg, milk, half the protein powder, cinnamon and salt in a rectangular baking dish.
Add bread and tilt the dish to pour egg mixture evenly over the bread slices, and then turn a few times to coat.
Chill for 20 minutes or refrigerate overnight.
Preheat oven to to 390°F/fan-forced 360°F.
Bake for 20 minutes or until golden.
At the same time, blend remaining protein powder and yogurt together to a smooth paste. (You may need to add a little water if mixture is too thick.)
Divide French toast between plates and serve with protein yogurt, berries and a drizzle of maple syrup.
Energy (kJ)
1360 kJ / 325 cals
Protein
25.6 g
Fat
7.2 g
Sat. Fat
3 g
Carbs
36.6 g
Sugar
16 g
Fiber
5.5 g
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