A decadent-but-nutritious breakfast that comes together fast and all at once. Whip up the sauce while the french toast bakes.

SHEET PAN FRENCH TOAST WITH MIXED BERRY SAUCE

INGREDIENTS

8 slices sprouted whole-wheat sandwich bread
4 large eggs
1/3 cup (80ml) orange juice, freshly squeezed, divided
1 tablespoon orange zest, finely grated
2 teaspoons vanilla extract
1/2 teaspoon nutmeg, freshly grated
1 cup (237ml) skim milk or plant-based milk of your choice
1 cup (170g) blueberries
1 cup (167g) strawberries, sliced

DIRECTIONS

Preheat oven to 425°F (230ºC). Coat a rimmed 13-by-18-inch (33-by-46-cm) sheet pan generously with cooking spray. Arrange bread slices closely together on the pan in a single layer.

In a medium bowl, whisk the eggs, 1/4 cup (59ml) of the orange juice, orange zest, vanilla extract, and nutmeg until completely blended. Add the milk and whisk to combine. Slowly pour the egg mixture evenly over the bread slices. Tilt the pan around so the bread absorbs the egg mixture. Bake in the lower third of the oven until browned on the bottom, 10 minutes.

Meanwhile, make the berry sauce: Combine the berries and remaining orange juice in a medium sauté pan and bring to a simmer over medium heat, stirring occasionally, until the fruit begins to break down and the juices have reduced slightly, 2 minutes. Reduce heat to low and keep warm.

Move the sheet pan to the top rack of the oven (6 inches/15 cm) from the broiler element. Switch the oven to broil and broil on high until the bread is puffed and browned on the top, 1 1/2–2 minutes.

Serve the French toast with the sauce.

Serves: 4 | Serving Size: 2 slices bread, 5 tablespoons/74ml sauce

Nutrition (per serving): Calories: 321; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 186mg; Sodium: 97mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 15g; Protein: 19g

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