Baked Blueberry Sourdough French Toast


I find breakfast meals are the hardest for me to meal-prep because I seem to run out of unique ideas. There’s only so much cereal or oatmeal I can take. Once warmer weather hits I love breakfast smoothies or mashed avocado toast, but until then I’m on the recipe prowl. I decided to make baked french toast that I could heat and eat throughout the week but it needed to fulfill two requirements: protein packed so I didn’t crash an hour after eating, and baby-friendly so I could enjoy breakfast with my little guy. I didn’t add any sugar to this dish, but the blueberries and cinnamon gave it enough sweetness. The tofu and eggs contribute protein, and I love sourdough bread for its many benefits. And, it felt like a weekend every morning because I got to enjoy fancy French toast with my baby.


7 large slices of bakery-style sourdough bread, cut into large cubes

1 container silken tofu

2 eggs

2 cups frozen blueberries

1 tsp (or more) cinnamon

1 tsp vanilla extract

coconut oil

Preheat oven to 375.

Grease an 8×8 glass baking dish with coconut oil.

Layer cut piece of bread with frozen blueberries.

In a blender, combine tofu, eggs, cinnamon and vanilla and blend until combined. Pour tofu mixture over bread, covering all the pieces. Let sit for at least 30 minutes before baking in the oven for 35 minutes. Enjoy warm or reheat throughout the week.

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