Served with an antioxidant-rich berry sauce, this French toast recipe is as decadent as it is healthy. Baking all the French toast at once means you can serve the whole family breakfast at the same time, no standing at the stove and finishing up batches while everyone else digs in.
The carbohydrate, protein and total calories in this breakfast depend on the bread you use. If you’re looking to trim calories or carbs, you can select a “thin-sliced” bread, but if you’re trying to get more protein or have a hearty breakfast, get a standard-sized bread. Sprouted bread tends to have more protein than regular bread, too.
Active time: 10 minutes Total time: 15 minutes
Sheet Pan French Toast With Mixed Berry Sauce Ingredients Directions Preheat oven to 425°F (230ºC). Coat a rimmed 13-by-18-inch (33-by-46-cm) sheet pan generously with cooking spray. Arrange bread slices closely together on the pan in a single layer. In a medium bowl, whisk the eggs, 1/4 cup (59ml) of the orange juice, orange zest, vanilla extract and nutmeg until completely blended. Add the milk and whisk to combine. Slowly pour the egg mixture evenly over the bread slices. Tilt the pan around so the bread absorbs the egg mixture. Bake in the lower third of the oven until browned on the bottom, 10 minutes. Meanwhile, make the berry sauce: Combine the berries and remaining orange juice in a medium sauté pan and bring to a simmer over medium heat, stirring occasionally, until the fruit begins to break down and the juices have reduced slightly, 2 minutes. Reduce heat to low and keep warm. Move the sheet pan to the top rack of the oven (6 inches/15 cm) from the broiler element. Switch the oven to broil and broil on high until the bread is puffed and browned on the top, 1 1/2–2 minutes. Serve the French toast with the sauce. Serves: 4 | Serving Size: 2 slices bread, 5 tablespoons/74ml sauce Nutrition (per serving): Calories: 321; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 186mg; Sodium: 97mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 15g; Protein: 19g
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