Mother’s Day is tomorrow, so if you’re looking for a great brunch option, this recipe has you covered. It’s also a great way to use sourdough discard and old bread. It’s got a similar feeling of stuffing, with the sweet flavor of classic French toast. If you’re a big French toast/stuffing person I would give this a solid 8.5/10.
8 c bread (I used half whole wheat sandwich bread & half 3 day old sourdough)
3 tbsp flax seed + 9 tbsp water OR 1 tbsp flax seed+ 1 tbsp water + hefty tbsp sourdough starter
3/4 c almond milk
1 tbsp maple syrup
cinnamon to taste
dashes of nutmeg, salt, and black pepper (won’t taste the pepper, but makes the flavor more complex)
about 7 large strawberries
1 tsp coconut oil melted
preheat oven to 400 degrees. whisk flax mixture, almond milk, maple syrup, and spices together. soak bread to desired softness and mix in fruit. place in greased casserole dish. drizzle coconut oil over top (VERY important, crisps up the top nicely, especially the bananas). bake for 20 mins, or until top is crispy. serve with powdered sugar, maple syrup, and/or more fruit.
tips/what I would do different:
- I would bake for slightly longer this time, check at 20 mins, but probably give it two more minutes
- be a little more generous w the coconut oil, maybe even a half a tsp more
- more bananas, they made it
- tbsp more maple syrup in batter?