* Recipe by guest contributor Laney Schwartz, creator of Life is But a Dish
All I can say is BRUNCH.
Brunch made better, that is. Brunch made slightly more nutritious and equally delicious.
OMG, that rhyming. I’m embarrassed for myself right now.
Do you remember when I made this Baked Raspberry French Toast for Mother’s Day? It’s one of my favorite recipes, ever.
Well, here’s a similar baked French toast recipe, with a few twists to keep you and your guests happy without all the guilt!
This is a great dish to make the night before, and bake off in the morning. It’s perfect for New Years Day brunch, and makes plenty to feed a crowd, or if you’re lucky, it makes pretty bomb leftovers.
The secret?
I used a multigrain loaf as the base for the french toast. It gives the dish a great earthy texture and nutty flavor that I’m oooooobsessed with. And…I used almond milk instead of heavy cream to lighten up the custard. If I didn’t tell you, you’d never know the difference. Promise.
Top it off with just a touch of maple syrup, and it’s like heaven in your mouth.
You deserve it.
Click through for the full recipe: Baked Multigrain Blackberry French Toast
Enjoy & Happy New Year!
You can thank me later.
