French Toast with Stewed Berries
Happy Monday! How was your weekend? Our weekday mornings are so hectic with packing lunches and getting kids dressed and out the door that on the weekends I like to make something a little more special with the family. That is... when I'm not running out the door for a run, getting out the door to church, heading to the pool... you get the idea. So basically this "special" breakfast has got to also be quick, doable with toddler on hip, and healthy. Replacing maple syrup with stewed berries is not only delicious and pretty, it eliminates most of the added sugar from this typically high calorie breakfast. 
I think these would be so cute for Valentine's Day. Or any day!
French Toast with Stewed Berries
printer friendly recipe
Serves 4
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices bread (I use and recommend Challah)
1 tablespoon butter
2 cups fresh or frozen raspberries and blackberries.
Agave syrup or stevia to taste if berries are sour
juice of half an orange
1/4 cup sliced almonds, toasted (optional)
In a baking dish, whisk together eggs, milk, vanilla, and cinnamon.
Heat oven to 350 degrees F.
Dip bread in egg mixture to coat both sides, letting excess drip off.
Heat butter over medium heat in a large skillet. Cook bread until golden brown, about 3 minutes per side. Transfer toast to a baking sheet and place in the oven for 5 minutes.
While french toast is cooking, place berries and juice in a small saucepan over medium low heat. Stir occasionally and bring to a simmer. Cook until berries start to break up, about 10 minutes. Stir in agave or stevia until sweetened to your liking. Serve french toast with berries and sliced almonds.
{note} Like my heart french toast? Simply use a cookie cutter to cut out shapes after the french toast has cooked.
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