Fruit Butter Baked French Toast

Fruit Butter Baked French Toast - Sustained Kitchen

Cookie and Kate was one of the first food bloggers I started following, and her Banana Baked French Toast was one of the first recipes I made from her blog. To this day, I adore that recipe as a healthy breakfast treat. 

In this recipe, I wanted to create a similarly fruity but slightly more indulgent baked french toast. Instead of using whole wheat bread like Kate, I opted for a big and fluffy challah loaf. And in place of Kate's banana slices, I added a swipe of Whisper of Yum's Spiced Persimmon Butter between each piece of bread. I love the persimmon butter's subtle and warming sweetness, but feel free to use your fruit butter of choice. 

I followed Kate’s methods, and they couldn’t be easier. Simply spread fruit butter on the sliced bread, arrange the slices in a baker, pour french toast custard over top and bake! The result is a soft and fluffy, lightly sweet and absolutely gorgeous baked breakfast! 

Fruit Butter Baked French Toast - Sustained Kitchen
Fruit Butter Baked French Toast - Sustained Kitchen
Fruit Butter Baked French Toast - Sustained Kitchen
Fruit Butter Baked French Toast - Sustained Kitchen

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 15 minutes active, 5-12 hours resting and baking

Serves: about 8 servings

Ingredients 

  • 5 large eggs

  • 2 cups milk of choice

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 lb loaf of day-old challah or brioche

  • About 1/2 cup fruit butter of choice

  • A few tablespoons raw sugar


Methods

  1. If you're making your fruit spread, do that first! Let set overnight if needed.

  2. In a medium mixing bowl, whisk together the eggs, milk, vanilla and salt until well combined. Set aside.

  3. Cut the challah into 1-inch slices. Spread 1-2 tablespoons of fruit butter onto one side of each slice. Arrange the slices upright (with non-fruit-spread sides touching fruit-spread sides) in an 8-inch by 8-inch baking dish. Try to stagger the slices to fill as much of the dish as possible.

  4. Pour the egg mixture over the bread. Press down gently on the bread to soak up the egg mixture. Cover the dish and refrigerate for at least four hours or overnight.

  5. Preheat oven to 350 F. Sprinkle a few tablespoons of coarse sugar over the bread. Bake for 40-60 minutes, or until the top is golden brown and the custard is slightly jiggly. Eat up!

Sustainability Tips

  • Eggs: Local eggs are really easy to find in most locations. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.

  • Milk: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps (companies held to really high environmental and social standards). Alternatively, you could use your favorite vegan milk.

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