Archive for August 14th, 2009

Berry Stuffed Sprouted Grain French Toast Souffle with Strawberry Sauce

Need some healthy brunch ideas?  Try this delicious sprouted grain french toast using juicy local berries.  This recipe comes from the cooking class I taught last night in Chelsea: Celebrate Summer BrunchphpwGEBRcAM

Berry Stuffed Sprouted Grain French Toast Souffle with Strawberry Sauce


10- 12 pieces of sprouted grain cinnamon raisin english muffins

3 eggs

1 1/2 cups nut, rice, hemp milk

1 tsp pure vanilla extract

2 tbsp agave nectar

1 tbsp cinnamon

2 cups fresh mixed berries

Strawberry Sauce:

1 cup of strawberries

2 tbsp Agave nectar


Soak bread in egg, milk, vanilla, cinnamon and agave mixture for 1 hour or overnight. Preheat oven to 350. Lightly grease a pan or souffle dish. When the bread is soaked, spoon half the bread slices into the prepared pan. Top with about 2/3 of the mixed berries. Cover the berries with the rest of the bread then top with the last 1/3 of the berries. Bake for 25-30 minutes. Meanwhile, in a food processor, blend strawberries and agave.  Set aside and serve on top of french toast.

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