French Toast Souffle

If you haven't noticed, I don't really ever make the same thing twice, except maybe a few absolute favorites.  So I'm always dreaming up something new, or at least trying too.  I guess that's what makes cooking fun to me.  Experimentation and creative expression.

Today's brunch was inspired by cravings for french toast, and modified by a need for nutrients and a stick-it-in-the-oven-and-forget-about-it prep. 

So here it is...

French Toast Souffle

Serves 4 to 6 guests

two loaves crusty bread cubed (I made one GF and one regular cinnamon raisin bread for Aaron)

coconut oil

1/2 C blueberries

brown sugar and golden raisins for sprinkling!

(Really you can use anything you like or have on hand to make this dish delicious. Nuts, berries, dried fruit, spices, pumpkin puree, and of course CHOCOLATE is always an option. Experimenting is half the fun!)

For the Batter:

6 eggs

1-2 C milk (eyeballed it)

1/4 C greek yogurt (love Greek Goddess brand)

3 T agave nectar

2 T chia seeds

2 T flax meal

1/4 t nutmeg

Oven: three hundred seventy-five degrees

Whisk batter ingredients well and place in fridge.

Coat two loaf pans with coconut oil.

Place bread cubes and blueberries in respective pans. 

Pour half of the batter evenly over each loaf.

Sprinkle sugar and raisins.

Cover with foil and bake for fifty minutes on bottom rack.

Best served with a touch of butter and blackberry jam.  

Bon Appetit!