Berrylicious Overnight French Toast ~ Inspired by ABC’s The Chew
Prep time
Cook time
Total time
A healthy, gluten free baked french toast filled with fresh berries and topped with a homemade berry compote.
Serves: 4 servings
  • 6 slices white (I used Udi's Gluten-Free white sandwich bread)or wheat Bread (for non Gluten), cut into cubes (a pinch over 3 cups)
  • ¾ cup egg substitute
  • ¾ cup unsweetened coconut milk (from carton)or non-fat milk
  • 1 cup greek yogurt, plain, 0% Fat
  • ¼ tsp. salt
  • 3 packets stevia
  • 2 tsp. vanilla extract
  • 1 cup mixed berries ( I used half cup each of blueberries, strawberries, and raspberries)
  • ½ tsp. lemon juice
  • 2 packet stevia
  1. Spray about 6 x 4 baking dish with cooking spray; Add the bread to the dish.
  2. In a bowl, add your berries, lemon juice and 2 pkt. stevia; mix well and add to the bread crumbs (I also mixed some in between the bread.
  3. In a bowl, add egg substitute, coconut milk, yogurt, salt, 3 pkt. stevia and vanilla extract. Mix well and pour over the top of your bread and berry mixture. Push the bread down with a spoon to make sure it gets covered with mixture. Cover and refrigerate overnight.
  4. In the morning, take bread mixture out of the refrigerator and set aside.
  5. Preheat oven to 400 degrees, bake french toast for 30 - 50 minutes. Mine took 40 minutes. If the bread starts to brown on top, gently cover with with aluminium foil. The french toast is done,once center is firm to the touch and comes clean if you insert a toothpick in the center. NOTE: I recommend adding some aluminum foil to the bottom of oven, the berry juice may bubble out of the sides of the baking dish.
  6. Let the french toast cool for a few minutes and serve warm. Top with fresh berries or maple syrup if desired.
Calories: 192, Fat: 4.1, Sodium: 492, Potassium: 209, Carbs: 24, Fiber: 2.7, Sugar: 4.6, Protein: 13.4

For Berry Compote:
4 Cups of mixed berries – I used strawberries, raspberries and blueberries. Use your favorite! Cherries work great too!!
Juice of half a lemon
Sugar – Optional, if you like your compote sweetened or your fruit is on the tart side, add about ¼ cup of sugar. I didn’t add any!

Place fruit in a skillet, add lemon juice, and sugar. Turn heat up to medium and stir constantly until thick and bubbly. About 7 minutes for fresh fruit and 10 minutes for frozen fruit.

Once cool, add to a jar or bowl and refrigerate!

Makes 2 Cups

Calories for 2 Tablespoons: 17, Fat: .01, Potassium: 54, 4 Carbs: Fiber: 1.5, Sugar: 1.5, Protein: .03
Nutrition Information
Serving size: ¼ of the dish
Recipe by Peanut Butter and Peppers at