French Toast

Photo: Abbey Wolf

Stuffed French Toast

Recipe Card By Abbey Wolf


Unsliced loaf egg bread or Belgian Sprouted Grain
2 eggs (beaten)
1/4 cup almond milk
1/2 cup sliced strawberries (fresh or frozen)
1/2 cup blueberries (fresh or frozen)
1 teaspoon vanilla
1 tablespoon plant based margarine
1/2 teaspoon cinnamon to taste (optional)
1/2 teaspoon Maple syrup to taste (optional)
Powdered or cane sugar (optional)


Beat eggs, then add the almond milk and vanilla. Put the blueberries and strawberries in a small separate bowl.


Cut a slice at least 2 inches (5 cm) thick.

Cut an opening at the bottom of the slice half way to the centre.

Gently fill the slice with the berries mixture.

In a deep dish, soak both sides of the slice in the egg mixture.

Coat pan with margarine or oil. Cook on each side for 2 – 3 min or until golden brown.

Serve with maple syrup, cinnamon and sugar to taste.

Fun Facts About French Toast

  • The earliest recipe of French toast discovered,
    dates back to 5th century BC Rome.
  • A recipe resembling this delicious and simple dish,
    was found in the ancient book of Apicius.
  • The Romans called it “Pan Dulcis”. In France it’s called “Pain Perdu” and here in Quebec, we call it “ Pain Doré”.
  • Blueberries promote healthy digestion, weight loss, stable blood sugar levels!
  • The vitamin A, vitamin B-12, and selenium in eggs help promote a heathy immune system.