Banana Berry Baked French Toast


Banana Berry Baked French Toast is a delicious and easy way to get a healthy breakfast together for one or a crowd! A family friendly dish that will appeal to all tastebuds.


  • 8 slices wholemeal bread – I used gluten free wholemeal bread
  • 2 cups milk
  • 6 eggs
  • 3 tbsp honey or maple syrup
  • 2 tsp vanilla extract
  • 1 tsp cinnamon plus extra for dusting
  • 2 cups frozen berries any variety or use mixed berries
  • 1-2 bananas
  • butter or olive oil for greasing baking dish
  • Greek yogurt to serve
  • honey or maple syrup to serve


  • This recipe is best started the day/night before, to allow for the bread to completely soak up the egg mixture.
  • Lightly grease a large baking dish (pictured in a rectangular baking dish measuring approximately 32cm x 22.5cm). Scatter 1 cup of the frozen berries across the base of the dish.
  • Slice the bread into triangular quarters and lay them evenly across the dish, overlapping them slightly.
  • Slice the bananas into rounds and tuck the banana slices in between the bread. Scatter the remaining cup of berries over the dish.
  • Whisk together the eggs, milk, honey/maple syrup, vanilla and 1 teaspoon of cinnamon. Pour the mixture evenly over the baking dish. Very gently, press the bread into the liquid to help it soak in.
  • Cover the dish and place in the fridge, and ideally let it sit overnight. (You can speed up the soaking process a little by more aggressively pressing the bread down into the egg mixture. Try to let the mixture soak for 2 hours at least).
  • Preheat the oven to 180 C. When the dish is ready, sprinkle over a little extra cinnamon and bake for approximately 35 minutes, or until the bread on top is starting to brown and crisp up at the edges.
  • Serve French Toast warm with a dollop of Greek yoghurt and a drizzle of honey/maple syrup, if desired.

Recipe Notes

*For a gluten free breakfast, use gluten free bread.

*For a dairy free breakfast, use olive oil to grease the baking dish, and use a non-dairy milk like almond, rice or coconut milk. Serve with coconut yoghurt instead of Greek yoghurt.

*Leftovers can be stored in the fridge for up to three days. Reheat in the microwave or oven.


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