Baked Blueberry Lemon French Toast

A breakfast to impress and so easy to make. Next time you’re in the mood for french toast, try adding a little twist – dipping them in an almond butter, oat milk, lemon zest mixture and baking them in the oven- you´ll see the amazing mix of flavors and aroma created that is mouthwatering. Enjoy!

INGREDIENTS

  • 6-10 slices day-old of choice bread (Gluten-free if desired)
  • 5 large eggs, lightly beaten
  • ¼ cup almond butter made with the NutraMIlk
  • 1 1/2 oat milk made with the NutraMilk
  • 1 tbsp. vanilla
  • Zest of 1 large lemon
  • 1/4 cup brown sugar

To serve:

  • Fresh blueberries
  • Icing/confectioners' sugar, for dusting
  • Lemon, sliced for garnish
  • Maple syrup, for drizzling

For oat milk (yields 1 quart /4 cups / 946 mL)

  • 1 cup (107g) oats
  • 1 quart (946ml) water

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

Making Oat Milk

  • Start by making fresh oat milk with the NutraMilk:
    • Allow oats to soak for 30 minutes to 1 hour before preparing your oat milk.
    • Drain oats.
    • Place oats and salt in NutraMilk container.
    • Press Butter cycle, set for I minute.
    • Press Start.
    • Open the container lid, add the water. Replace lid.
    • Press Mix (do not change this default time).
    • Press Start.
    • Press Dispense and open spigot to fill your storage container.
  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
  • In a medium bowl, whisk together the eggs, oat milk, almond butter, vanilla, lemon zest and brown sugar. *Note: You may not need to use all of the soaking liquid. A lot will depend on the thickness and type of bread you are using. Pour mixture over bread slices only until the bread is almost all covered, with only the top edges of the bread slices exposed. Use a fork to gently move the slices so that the soaking liquid seeps between the slices, as well. Allow to stand at room temperature for 20-30 minutes, pressing down with a fork and adding a bit more of the soaking liquid if necessary, once some has been absorbed by the bread before putting in the oven.

  • Preheat oven to 350 F. Bake in preheated oven for 45-50 minutes, or until set and lightly golden. *If necessary, loosely cover with aluminum foil for the last part of baking if top seems golden enough before the bake is set.
  • Remove from oven and allow to stand 5 minutes. Dust with icing sugar and scatter fresh blueberries over top. Serve with maple syrup, for drizzling. 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Seasons & Suppers.