Baked Overnight Black Forest French Toast 1 

Baked Overnight Black Forest French Toast

Happy Wednesday!! I hope your week is going well! Fresh cherries are one of my favorite summer time fruits! Bursting with flavor they are literally natures candy! I actually find myself having to buy small bags because otherwise I eat them so quickly! 🙂 This  simple baked french toast takes those fresh, summer cherries and combines them with a rich chocolate flavor to make a delicious and healthy breakfast! Plus, you can make a large batch and eat it for a few days! Or even dessert like me! 😉

I hope you enjoy! Have a great day!

xo

 

Baked Overnight Black Forrest French Toast
 
Prep time
Cook time
Total time
 
A quick and protein packed french toast recipe that is perfect for any day of the week!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
Instructions
  1. Coat a 9x13 in glass dish with non stick spray
  2. Cut bread into cubes and place in baking dish
  3. Combine chocolate Muscle Egg, almond milk, protein powder and vanilla
  4. Mix well
  5. Pour over bread
  6. Gently stir in cherries and chocolate chips
  7. Cover with plastic wrap and set in refrigerator overnight
  8. The next day, allow dish to sit on counter for 30 minutes
  9. Preheat oven to 350 degrees
  10. Bake for ~40 minutes
  11. Allow to cool
  12. Serve with greek yogurt on top, if desired
Notes
*This can be made without the whey protein powder or chocolate chips and still have the same great chocolate and cherry taste!

*Greek yogurt topping is optional
Nutrition Information
Serving size: 1 square Calories: 221 Fat: 5.3g Saturated fat: 2.8g Carbohydrates: 33.3g Sugar: 11.3g Sodium: 93mg Fiber: 5.5g Protein: 11.9g Cholesterol: 2g

 Baked Overnight Black Forest French Toast 3

 

Baked Overnight Black Forest French Toast 2

2 Comments
  • I am like you with cherries - I have to buy a small bag otherwise they are gone! :) This looks delish!! I would probably use vanilla everything & change the name due to being a choc like but not lover... :)
    July 22, 2015

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