![]() This makes for a very moist French toast bake when cooked, but if you prefer something less moist, you can pour in a little less batter. When pouring the batter over the bread in the pan, it will seem like a lot of batter, but the bread will absorb the liquid and it will soak up in the fridge.They may also be replaced with flax eggs. Eggs: The eggs may be replaced with unsweetened applesauce.Mik: The milk may be replaced with a dairy-free alternative like coconut milk or oat milk.Blueberries: The blueberries may be replaced with other fruits such as strawberries, raspberries, or blackberries.You may reheat in the oven at 350 degrees F for a few minutes, or microwave for a few seconds until warmed through. To freeze, store the individually wrapped portions in a freezer-safe Ziploc bag for up to 2 months. I like to section out portion sizes and individually wrap those to easily reheat desired portions when ready to serve. Once cooled, store the French toast bake in an airtight container and refrigerate for up to 2 days. Cover and refrigerate for at least 2 hours or overnight and bake at 350 degrees F for 35 minutes.Pour the batter on top, press down the bread pieces, and top with more blueberries.Blend together the banana, eggs, milk, cinnamon, and vanilla to form the batter.Sprinkle blueberries in the pan with the bread.Cut 5-6 slices of bread into squares and add them to a pre-greased loaf pan.Cooking Spray/Butter: To grease the loaf pan.Blueberries: Used to add more bursts of natural sweetness in each slice.Vanilla: Used to add flavor and enhance the natural sweetness in this bake.Cinnamon: Provides an extra warm spice and subtle sweetness.Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.Eggs: Used as a binder to help hold the bake together. ![]() Bread Slices: I usually use whole wheat bread in this recipe, but any type of bread works well. ![]() The riper the banana, the sweeter the bake! Try to use a banana that is very ripe with several brown spots.
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