Looking for the perfect brunch recipe that won’t have you spending all your hours in the kitchen? This overnight French toast recipe is a must-try and a definite crowd-pleaser! Plus, it’s packed with fibre when you use whole grain bread.

Prep time: 10 minutes

Bake time: 55 minutes

Serves 8-10

Ingredients

1 loaf of stale whole grain bread (unsliced variety works best if possible. I used a combination of unsliced and sliced whole grain sandwich bread. Use whatever you have on hand!)
2 cups frozen blueberries
8 large eggs
3 cups milk or milk alternative
1 tsp ground cinnamon
¾ packed brown sugar or coconut sugar
1 tbsp vanilla extract
1 cup hemp hearts or ground flaxseed or chia seeds (optional)

Cinnamon crisp topping (we highly recommend it!):

1/3 cup packed brown sugar or coconut sugar
1/3 cup whole wheat flour
1 tsp ground cinnamon
½ tsp ground cardamom (if you have on hand)
pinch salt
6-8 tbsp room temperature coconut oil or olive oil

Instructions

Prepare a 9x13 inch pan with nonstick spray. Slice your bread into 1-inch cubes. Spread the cubes evenly into the pan and sprinkle evenly with the frozen blueberries. Set aside.
In a separate bowl or a large measuring glass, whisk eggs, milk, cinnamon, sugar, vanilla and hemp seeds together until the sugar is dissolved and the eggs are whisked.
Pour mixture as evenly as possible over the bread. Don’t worry if you miss a few cubes!
Cover the pan with plastic wrap and refrigerate for 3 hours or more (overnight is best…and easiest!).
When you’re ready to enjoy, preheat the over to 350F and let the pan sit at room temperature until the oven is ready.
If desired, prepare the cinnamon topping by whisking sugar, flour and cinnamon in a medium bowl. With a fork or pastry cutter, cut in the coconut oil or oil of preference (we used a combination of coconut and olive oil to keep things mixing easily). Once crumbly, sprinkle the topping evenly over the bread mixture.
Bake for 50-55 minutes or until the French toast is golden brown on top. Serve immediately.

Meal Prep Pro Tips: Cover leftovers tightly and store in the fridge for 2-3 days. Or you can freeze leftovers for up to 3 months; simply thaw in the fridge overnight and re-bake in a 350F for 35 minutes until warm in the centre. You can also prepare the recipe up until the point of baking, wrap tightly and keep frozen for up to 3 months. Simply thaw overnight in the fridge and bake the next day (with the topping, of course)!

Click here for a printable PDF version of this recipe.