Hello again! I’m back with another yummy recipe for you all! This one came from Austin’s mom, Lisa. I am so happy that she shared this recipe with us, because it tastes so dang good! It’s easily become one of our favorite breakfast/brunch meals. Thank you, Lisa!

This recipe is fairly easy, and besides soaking overnight, takes hardly any time to do! So don’t be scared off when you see “Part 1” and “Part 2” below!

The berries and bananas used make a syrup in the bottom of the pan, and it works so well with the crispy French bread. My mouth is literally watering while I’m typing this…it’s that good.

If you have any questions or comments, feel free to comment below!

Ingredients

• 1 French loaf
• 5 eggs
• 1/4 cup milk
• 1/4 tsp. baking powder
• 1 tbsp. vanilla
• about 24 ounces (1 bag) of frozen mixed berries and/or strawberries
• 4 bananas, sliced
• 1 cup sugar
• cinnamon and sugar
• powdered sugar
• optional- maple syrup

Recipe Part 1

1. Cut the French loaf into very thick slices, about 8-10.
2. Combine milk, eggs, baking powder, and vanilla. Whisk together.
3. In a large baking dish or roasting pan, place the French loaf slices in a single layer.
4. Pour the milk mixture over the bread. Be sure to turn the slices over to coat both sides in the mixture.
5. Cover and set in fridge overnight.

Recipe Part 2

1. In the morning, mix the frozen berries, bananas, and cup of sugar.
2. Place the fruit mixture into a large greased baking dish or roasting pan, and place the soaked bread on top of the berries. Again, in a single layer.
3. Sprinkle everything with cinnamon and sugar, and bake in the oven at 450° for 20-25 minutes.
4. Once the bread is golden brown, and no longer soggy, it is ready to be taken out.
5. Sprinkle with powdered sugar (as seen in the first picture on the blog), and serve.

The berries make that delicious syrup you can use to top the French toast with, but you can also use maple syrup, just in case!

I served ours with a side of bacon, and man, that was a good choice. I hope you enjoy this as much as we do!

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Thanks for stopping by The Cooking Cactus!