French toast is usually made with inferior white bread, a lot of butter, heavy cream, and sugar. This Blueberry Cinnamon French Toast Bake is quite the opposite by using wholesome, unrefined ingredients, has a beautiful crunch and uses healthy sprouted grain bread. It’s the perfect make-ahead breakfast when you have company staying with you as it will feed a crowd and you don’t need to spend hours in the kitchen. Simply assemble it the evening before bed—and then in the morning you can sit back and relax with your loved ones while breakfast is quietly baking in the oven.


6 eggs
11⁄2 cups almond milk
1 tablespoon vanilla extract
1⁄4 teaspoon sea salt
1⁄4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
10 slices sprouted grain bread
11⁄2 cups fresh blueberries
1⁄2 cup toasted walnuts, chopped
Maple syrup and coconut oil/butter to serve


Beat the eggs, milk, vanilla, sea salt, nutmeg, and cinna- mon together.

Grease a 9-inch baking dish with butter or coconut oil.

Place 5 slices of bread in the dish in a single layer, breaking up pieces to fit in every nook and cranny. Top the bread with half of the egg mixture.

Layer ⁄4 cup of walnuts and half of the blueberries on top. Repeat this process once more.

Cover and refrigerate overnight or for at least 8 hours. In the morning, preheat the oven to 350°F. Bake covered for 30 to 40 minutes. Serve with hot maple syrup or butter.

Food Babe Kitchen, Vani Hari, Hay House Publishers, £23.99