Sprouted Grain French Toast with Berries

French toast breakfasts aren’t just for lazy weekend mornings.  This Sprouted Grain French Toast with Berries comes together so quickly that you could make it on a weekday morning before work!  If you want to cut the morning prep time, prepare the egg and milk mixture the night before.  Then all you need to do is soak the bread and heat up your skillet.  Voilah!  Feels (almost) like a Sunday morning!

Using sprouted grain bread reduces the carbohydrate count without sacrificing taste or texture.  Each slice of the sprouted grain bread I used contains 7g of net carbs (carbs – protein – fiber = net carbs).

Serves two

Sprouted Grain French Toast with Berries

4 slices sprouted grain bread (like Ezekiel bread or Trader Joe’s California-Style Complete Protein Bread)
2 eggs
1/3 c. organic milk
1 tsp. cinnamon
1/2 tsp. vanilla
butter
1-2 tsp. maple syrup
blueberries

Beat eggs, milk, cinnamon and vanilla together until well blended.  Pour into shallow dish.

Dip each slice of bread into the egg mixture, letting the bread rest a few seconds until it starts to absorb some of the mixture.

Lightly butter a large skillet and place over medium-high heat.  Add the bread and cook until browned on both sides.  Serve hot with a little butter and maple syrup and lots of fresh berries!

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2 thoughts on “Sprouted Grain French Toast with Berries

  1. I KNOW! I was thinking about that the other day. Same things with pancakes, too! I think I actually prefer the clean, higher-protein, lower-carb versions than the “real” versions you find at restaurants. That feeling after you eat them!? UGH! It’s like a brick sitting in your stomach! No thanks!

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