Whole Wheat French Toast with Blueberry Maple Syrup

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Whole Wheat French Toast with Blueberry Maple Syrup

I haven’t eaten French toast in ages!

It’s about time that changes, don’t ya’ think? I grew up with a slight French toast obsession, but in my somewhat shortsighted Paleo days, I deemed French toast “bad” and “unhealthy”. That seems so silly now and with my pregnancy cravings in full swing, I decided to whip up a healthier version of French toast this week! Actually, it all started at Target when I picked up a package of frozen French toast to see just how bad it was. When I saw the ingredient list, I knew I had to go home and come up with my own recipe. The list went on and on and on and my intuition was telling me that French toast shouldn’t have more than a few ingredients. 🙂

Whole Wheat French Toast with Blueberry Maple Syrup

Healthy French toast. It’s a thing.

I no longer have an unnecessary fear of carbs so there is no reason NOT to have French toast. I still wanted to create a healthier version than my Shoney’s breakfast buffet-loving self grew up on, so I got in the kitchen and got to work. At Target, I picked up some whole grain Ezekiel bread and frozen blueberries. I was fairly certain I had everything else I needed already at home.

To make the French toast, I whisked together a simple mixture of coconut milk, eggs, cinnamon, lemon zest and vanilla. The syrup sounds fancy, but it’s just frozen berries and maple syrup. You could really use any berries you had on hand. I’ve made the same syrup with strawberries, blackberries and mixed berries. I made a yummy mixed berry syrup with chia seeds for my Whole Wheat Honey Waffles recipe. Plain syrup is so boring! 😉

Do you like French toast?

Are there any foods you had written off as “bad”, but found a healthier version of (or maybe you just decided to indulge in once in a while!)?

Whole Wheat French Toast with Blueberry Maple Syrup

Whole Wheat French Toast with Blueberry Maple Syrup

Serves 4-6


    For the Blueberry Maple Syrup
  • 1 cup frozen blueberries
  • 1/2 cup maple syrup
  • For the French toast
  • 2 eggs
  • 1/2 cup coconut milk (or milk of choice)
  • 1 tsp teaspoons cinnamon
  • 1 tbsp lemon zest
  • 8 slices Ezekiel Bread (or whole grain bread of choice)
  • Butter (for greasing pan)


    For the Blueberry Maple Syrup
  1. Combine all ingredients in a medium saucepan over medium-low heat.
  2. Cook, stirring occasionally, for 10-15 minutes until fruit is soft and begins to break down and thicken.
  3. Allow to cool while French toast cooks. Any extra syrup can be stored in the refrigerator.
  4. For the French Toast
  5. In a medium bowl, whisk together the eggs, milk, lemon zest and cinnamon until well combined. If available, transfer mixture to a shallow bowl so it's easier to dip your French toast slices.
  6. Melt a small pat of butter in a large skillet over medium heat.
  7. One slice at a time, place bread into egg mixture, flipping after about thirty seconds and repeating, so both sides have a little time to soak up the mixture. Place each slice onto the skillet and allow to cook for 3-4 minutes per side, until golden brown.
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