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Awake at the Whisk: Whole Grain French Toast with Fresh Berries

Wednesday, July 8, 2009


Whole Grain French Toast with Fresh Berries

I love to start my morning with whole grain goodness! That nutty, chewy, crunchy experience makes my mouth happy. It fills my belly and keeps it full clear till lunchtime.

I usually kick off the morning with a tummy warming bowl of oatmeal, but on the weekends, I like to spice things up. When I have leftover whole grain bread, I’ll make French toast smothered in chopped, fresh walnuts from the farmers’ market, B-grade maple syrup, and whatever happens to be left at the end of a week.

Hurray for berry season! This weekend, we enjoyed our French toast piled high with the bursting, dark gems. Not only do you get the crunch of whole grains, but a “pop” from your fruit, followed warmly by a slide of syrup on the back of your tongue. Bliss.

Whole Grain French Toast with Fresh Berries

4 eggs
1 cup buttermilk (feel free to use it even if it’s past the sell-by date—the thicker and chunkier, the better!)
1 tsp vanilla extract
1 tsp almond extract
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
8 slices of whole grain bread
Grade B maple syrup
Chopped walnuts
Fresh blueberries and blackberries (or any berry you have)

Preheat a griddle pan over medium heat. Preheat oven to 200 degrees.

Combine eggs, buttermilk, extracts and spices in a shallow bowl and whisk to combine. Coat griddle pan with a little cooking spray. Dip one slice of bread into your egg mixture, coating on both sides. Drop onto your griddle pan and leave it for 2-3 minutes (or until it smells done and is golden brown). Flip the bread over and bake on the over side.

As each slice finishes, pop it into the warm oven. When you’re ready to eat, pile the slices onto plates, sprinkle with walnuts and berries and serve with maple syrup. Resist the urge to lick your plate, the syrup lid, and your sticky fingers!

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