Choc-cherry baked french toast
Prep
10 min
Cook
20 min
Serves
6
Skill
Vegetarian
.jpg?format=webp&width=1376 "Choc-cherry baked french toast")
.jpg?format=webp&width=1376 "Choc-cherry baked french toast")
Prep
10 min
Cook
20 min
Serves
6
Skill
Individual French toast pudding cups make for the perfect dessert, or even a cheeky holiday breakfast treat.
Ingredients
- 1 cup So Good Unsweetened Almond Milk
- 4 large eggs
- 1/4 cup brown sugar
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 8 slices wholegrain sourdough, or bread of choice (approx. 330 g)
- 1 cup cherries, pitted and halved
- 50g dark chocolate, finely chopped, divided
To serve, optional
- extra cherries
- low-fat Greek yoghurt
Nutrition per serving
910 kJ
energy kj
8 g
protein
3 g
saturated fat
2.2 g
dietary fibre
25 g
carbohydrate
13 g
sugars
299 mg
sodium
Method
- Preheat oven to 180°C, lightly coat 6 x 1 cup ramekins with cooking oil spray and place on a tray. Cut bread into 2 cm cubes.
- In a large bowl, whisk the eggs, So Good Almond Milk, brown sugar, vanilla, cinnamon, and salt, until smooth.
- Add bread cubes, cherries, and half the chocolate to the bowl. Stir well to coat bread with the egg mixture. Leave 10 minutes to absorb, then stir again.
- Spoon the bread and fruit into prepared ramekins, pour over any leftover egg mixture, and press bread down gently with a spoon.
- Sprinkle puddings with remaining chocolate. Bake 20 – 25 minutes, until custard is just set around the edges and tops are golden. Cool 10 minutes. Serve warm, or at room temperature.
- 1 cup So Good Unsweetened Almond Milk
- 4 large eggs
- 1/4 cup brown sugar
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 8 slices wholegrain sourdough, or bread of choice (approx. 330 g)
- 1 cup cherries, pitted and halved
- 50g dark chocolate, finely chopped, divided
To serve, optional
- extra cherries
- low-fat Greek yoghurt
Nutrition per serving
910 kJ
energy kj
8 g
protein
3 g
saturated fat
2.2 g
dietary fibre
25 g
carbohydrate
13 g
sugars
299 mg
sodium
- Preheat oven to 180°C, lightly coat 6 x 1 cup ramekins with cooking oil spray and place on a tray. Cut bread into 2 cm cubes.
- In a large bowl, whisk the eggs, So Good Almond Milk, brown sugar, vanilla, cinnamon, and salt, until smooth.
- Add bread cubes, cherries, and half the chocolate to the bowl. Stir well to coat bread with the egg mixture. Leave 10 minutes to absorb, then stir again.
- Spoon the bread and fruit into prepared ramekins, pour over any leftover egg mixture, and press bread down gently with a spoon.
- Sprinkle puddings with remaining chocolate. Bake 20 – 25 minutes, until custard is just set around the edges and tops are golden. Cool 10 minutes. Serve warm, or at room temperature.