baked berry & chèvre french toast

This baked berry & chèvre french toast recipe is here because of the next round of chill we are expecting tomorrow. You will need this to get you through it. That’s what I think. (written with a smirk because if you know me you know I hate eggs) I made this dish when we were in Myrtle Beach visiting my in-laws. They are an unruly bunch (no. they are super sweet). While we were down south we did a brewery tour and also experienced some ice and chill while back home got the second 18 inch snow storm in a week.

I brought a loaf of Tsoureki (sweet bread). If you would like to make your own loaf here is a recipe from my Lancaster Central Market Friend, Vasso. I buy her’s and freeze it for such occasions, like this road trip.

Because I was certain you would not believe it was icy in Myrtle Beach, I’m sharing this photo. Power was out in many areas and trees were down but we did have this warm breakfast and view. So, we were blessed.

Baked Berry & Chévre French Toast

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

If you like, prepare (without baking) and refrigerate overnight to bake the next morning. If, as you prepare this dish, you feel it is dry whisk another egg with ¼ cup milk and add. It is forgiving like that.

: phoebe's pure food

: Breakfast

Serves: 12

Ingredients

Bread Ingredients
8 large eggs
1 cup non-fat Greek yogurt
3 cups low-fat milk
¾ cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup small curd 1% fat cottage cheese
1 cup non-fat Greek yogurt
8 ounces chèvre, goat cheese, softened
1 loaf challah or soft Italian bread cut into 1-inch cubes (about 8 cups)
Berry Ingredients
8 ounces strawberry or blueberry jam
1 cup strawberries, tops removed and chopped
1 cup blueberries
3 tablespoons peach schnapps or orange juice

Instructions

Butter a 9 x 13-inch baking dish.
In a large mixing bowl, whisk the eggs and yogurt until evenly combined. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until smooth and the sugar is dissolved. Set aside.
In a small bowl, mix the cottage cheese, yogurt and chèvre until smooth. Set aside.
In a small bowl, coat the strawberries and blueberries with the jam and schnapps. Set aside.
Fill the baking dish with half of the bread cubes. Dollop the cheese mixture over the bread, followed by the berries, then top with the remaining bread.
Pour the egg mixture over the bread. Gently press the bread so that the top cubes become immersed in the egg mixture. Allow to rest while preheating the oven, pressing the bread into the egg mixture from time to time.
Bake in a preheated 350ºF oven for 45-60 minutes or until the top is golden and the center is set. Serve with a drizzle of maple syrup or topping of your choice.