Baked French Toast Header

We have had a large influx of cake orders since June hit (whats up with that?) so most of our meal prepping has had to be kept basic or stuff that we can make in and between. So thats really how this one came about, prepped it while making dinner during the evening then, just had to let it bake in the morning while finishing cakes… perfect for the busy bees (like us) or just the plain old lazy!

Ingredients:
4 Slices Wholemeal Hovis Nimble*
5 Egg Whites
4 Tbsp Unsweetened Almond Milk
1 Tbsp Sweet Freedom (or can use agave/ honey)
2 Scoop Vanilla Whey

Toppings (optional)
Fresh Raspberries
Sweet Freedom
Chopped Walnuts

*Use your preferred bread or that which suits your dietary requirement.

Directions:
In a bowl whisk together egg whites, milk, whey and Sweet Freedom syrup. Cut your bread into the shapes your prefer, in our case we did triangles. Dip them in the eggy mix and lay onto deep ovenproof dish.

Baked French Toast process

Leave in fridge overnight.

Wake up, (stretch), get out of bed, turn on the oven to 180 degrees C and pop the dish with overnight coated bread in the oven for 15-20mins until golden (and egg cooked through).

Sprinkle with your favourite toppings and enjoy!

Baked Protein French Toast

We loved it SOOOOOO much! WAY better than our standard Protein French Toast recipe, the flavours had really soaked up into the bread overnight! With the added bonus of it being so much easier to make too!

Yielded 2 servings.

Nutritional Info: (Per serving – without toppings)

292Cals | 3.2F | 24.9C | 39.5P

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