Sweet and flavorful, this Strawberry Chocolate French Toast Bake is the ultimate crowd-pleaser. It’s filled with cottage cheese and super HEALTHY. A delectable, make-ahead morning treat or brunch.
We are only a week away from Mothers Day. ? A beautiful celebration of motherhood and family. We cherish that holiday in our family from since I remember. My mom passed on a tradition of special morning hugs and kisses on that day, and now when I have a family, I’m passing on that tradition to my kid. We do wake up every morning hugging and kissing each other, but on THAT day, kisses are sweeter and hugs are slightly tighter. Also, I always receive a special gift from my baby boy – a drawing or a card with I love you mom sign. It melts my heart every time. Even my husband gives me the special treatment on that day. He always prepares breakfast in bed for all of us. And we laugh and eat on our bad, and stay in our pajamas until noon. It’s a day filled with love. That’s why I love Mother’s day so much.
When I was thinking about breakfast in bed, I had a vision of this wonderful Strawberry Chocolate French Toast Bake filled with melted dark chocolate and strawberries flavor. Besides obvious, this French Toast bake is special because it’s made with all HEALTHY stuff and it’s super EASY to make. Even the clumsiest husband could make this and serve amazing breakfast in bed. Not only for Mother’s Day but any day!
Just like Vanilla French Toast Muffins, this Strawberry Chocolate French Toast Bake is made without any added fats. It’s nutritious but super low-calorie.
To make this beautiful French Toast bake, I used a day-old whole wheat bread. The egg mixture is quite classic. It contains eggs and milk – I used almond milk that has that delightful nutty flavor and is rich in proteins and healthy omega-3. Instead of using heavy cream that is full of fats and basically empty calories, I used cottage cheese, full of proteins and very low on fats. I spiced up the mixture with some warm spices – vanilla, nutmeg and super healthy Ceylon cinnamon.
I spread out the mixture over cubed bread – YES cubed, much more fun than plain bread slices – and topped everything with fresh strawberries and bits of dark chocolate pieces. Now we’re getting to that YUM part, right!? After approx 30 min in oven, depending on oven type, your gorgeous and flavorsome, HEALTHY breakfast is ready.
Strawberry Chocolate French Toast Bake is best to serve warm, straight from the oven. You can add some syrup on top and some fresh strawberries…. you can never go wrong with adding more strawberries. I tell you, it’s quite hard to stop eating until you empty the whole pan of this deliciousness.
This Strawberry Chocolate French Toast Bake is super easy to make and delicious breakfast/brunch for any day of the week. Kids absolutely love this. Everything can be made ahead. Prepare it and keep in fridge overnight. In the morning, just fire up the oven. Until you all brush your teeth and comb your heads, your breakfast is ready.
Strawberry Chocolate French Toast Bake is the finest thing that can happen to you in the morning when you open your eyes. Trust me! Sweet melted dark chocolate and delightful strawberries, sealed on fragrant, soft bread filled with cheese. Just YUM! ?
Strawberry Chocolate French Toast Bake
Sweet and bursting with flavor, this Strawberry Chocolate French Toast Bake is the ultimate crowd-pleaser. It's filled with cottage cheese, nutritious and super HEALTHY. A delectable, make-ahead morning treat or brunch.
Preheat the oven to 356F (180C) degrees. Line the bottom of a 9x9 inch (22x22cm) square baking pan with parchment paper.
Slice whole grain toast into cubes. Layer cubes on bottom of baking dish.
In a separate bowl whisk together eggs, cheese, milk, salt, and spices until well combined. Spread the mixture evenly over the bread cubes.
Place sliced strawberries and chocolate pieces on top evenly.
Bake 30 minutes, until top, is nicely golden brown and puffy throughout
Serve warm, straight from the oven with syrup or as-is.
Note that actual bake time varies depending on individual ovens. Serve with maple syrup or as-is. As a measure, I used US cup (240 ml).