Recipe Cranberry Orange French Toast
November 19, 2018
The one-at-a-time flip-and-serve system of traditional french toast has its hot-off-the-grill perks, but when your family is hungry all at once, our baked Cranberry Orange French Toast comes to the rescue to keep everyone happy. Everyone will love the fruity, fall taste brought on by the citrusy orange zest, and tart cranberries!
This easy one-dish-wonder appeals to your sweet tooth, and conquers your hunger—and it all comes down to the kind of bread you use. One of our most popular Sprouted Power™ breads for a reason, The Big 16 is full of sprouted whole grains, fibre, and plant-based protein. Serving as an unassumingly healthy base for a breakfast that tastes so good, it could double as dessert. It’s better for you, tastes amazing, and the hearty texture of its sizeable slices holds up well to being dunked in plant-based french toast batter!
Ingredients
For the Cranberry Orange French Toast:
- 1 Tbsp chia seeds , heaping (keep chia seeds whole for texture or use ground chia (or blend/grind chia seeds dry before using) to make them undetectable)
- ½ Tbsp maple syrup
- 1 cup non-dairy milk, unsweetened
- ½ tsp cinnamon
- ½ tsp vanilla
- 1 orange , juiced and zested
- 1 cup fresh cranberries* (or frozen)
- 1 cup dried cranberries* , * or use just fresh/frozen or just dried cranberries per your preference (use 2 cups total if using only fresh/frozen or only dried cranberries)
- 1 loaf Silver Hills Sprouted Bakery The Big 16™ bread (or your favourite Silver Hills Bakery sprouted whole grain bread (soften at room temperature if you usually freeze your bread))
- Coconut oil (for the baking dish)
For the toppings:
- non-dairy yogurt
- oranges , cut into segments
- sugared cranberries (optional)
Featured Product The Big 16®
Instructions
- Mix french toast ingredients (except bread) in a large, shallow bowl. Place in the fridge to activate, 10–20 minutes.
- Meanwhile, preheat oven to 350°F and prepare a baking or shallow casserole dish by greasing it with coconut oil.
- Remove mixture from the fridge. Dip each slice of bread in the batter, ensuring each side is soaked through. Layer in baking dish, tucking extra cranberries in between the layers to prevent slices from sticking together.
- Bake for 30 minutes, checking halfway to make sure the edges aren’t burning.
- Remove from oven and let cool to warm. Serve with a dollop of cool, creamy non-dairy yogurt and orange segments.
