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A plate of Strawberry Peanut Butter Baked French Toast made with PB2 powdered peanut butter.
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5 from 1 vote

Strawberry Peanut Butter Baked French Toast

Healthy and delicious breakfast that you can assemble the night before.
Prep Time20 minutes
Cook Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 394kcal

Ingredients

  • 1 pound fresh strawberries hulled and sliced
  • 6 slices whole wheat bread slightly stale is great
  • 6 large eggs beaten
  • ½ cup milk
  • 6 tablespoons PB2 Madagascar Vanilla Peanut Butter Powder
  • 1 teaspoon vanilla extract

Optional Strawberry Peanut Butter Sauce

  • 2 cups frozen unsweetened strawberries thawed
  • ¼ cup maple syrup
  • 1 tablespoon PB2 Madagascar Vanilla Peanut Butter Powder

Instructions

  • Spray an 8-inch round or square baking pan with cooking spray.
  • Line the bottom of the pan with the sliced strawberries, making sure it's covered completely.
  • Top the pan with the slices of bread, breaking them up as needed, so that they're packed in on top of the strawberries.
  • In a mixing bowl, combine the beaten eggs, milk, 6 tablespoons of PB2 powder, and vanilla. Whisk well to combine.
  • Pour the egg mixture evenly over the bread and gently tap the pan on the counter to help the eggs mixture settle in evenly over the bread. Lay a piece of plastic wrap or foil over the top, and weight it with a plate, pot or something slightly heavy. This will help the bread soak up the liquid.
  • Place the pan in the refrigerator for at least 30 minutes, or overnight.
  • When ready to bake, preheat the oven to 325°F and place the oven rack in the middle position.
  • Bake the French toast for 45 minutes or until it's puffy, golden, and a knife inserted in the center comes out clean. Remove it from the oven and let it cool for at least 15 minutes.
  • Serve as is, with the fruit on the bottom, or run a knife around the outside edge, and then invert the pan over a large plate. Give it a few gentle shakes and it should pop out easily.

To make the optional Strawberry Peanut Butter Sauce

  • While the French toast is baking, combine the thawed strawberries and maple syrup in a saucepan over medium-high heat. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the strawberries are softened and broken down. Remove from the heat.
  • Let the strawberries cool for about 15 minutes, and then place the mixture in a blender, along with 1 tablespoon (or more or less to taste) of PB2 powder. Blend until smooth. Serve over the french toast slices.

Notes

Note: nutrition facts is without the strawberry peanut butter sauce.

Nutrition

Calories: 394kcal | Carbohydrates: 52g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 318mg | Sodium: 388mg | Potassium: 595mg | Fiber: 8g | Sugar: 26g | Vitamin A: 568IU | Vitamin C: 109mg | Calcium: 189mg | Iron: 3mg