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Muesli Encrusted Baked French Toast

I have a few issues with your run of the mill french toast. I find it to be rather stodgy. I don't like that in some parts it's been called "eggy bread". I also have issues with how it's flavoured. But, all is not lost! Muesli is our friend. I've used muesli from the High Protein Breakfast Company to create a french toast with pop.



Wire Rack and Oven Tray

Frying Pan

Mixing/Dipping Bowl

Flat dish for crumbing

Sharp Knife

Ingredients (for 2)

- Multigrain Bread, unsliced. (gluten-free breads also work just fine)

- High Protein Muesli, or for internationals, a fine natural muesli.

- 2 Eggs

- 2 Cups of Milk

- 1 Orange

- 6-7 basil leaves, shredded.

- 2 Bananas

- Optional - maple syrup


Preheat the oven to 190 C

Whisk together the eggs and milk until well combined.

Take your bread and cut it into pieces about 2 cm thick, and trim the crusts off.

Spread two cups of High Protein Muesli on a tray and spread it out evenly.

Soak the bread in the eggs and milk. Press it down lightly to make sure it sponges up more egg and milk.

Gently, transfer the wet bread to the tray of muesli and cover all sides until covered.

Place on the wire rack then bang into the oven for around 15 minutes. You'll know it's done by pressing on the bread- it'll be a bit more firm, almost springy, and the crust will have darkened a bit.

While that's baking in the oven, halve your bananas so they're flat and fry in a lightly greased frying pan skin-side down. I flip them when the skin has turned black, all the way up the sides. I cook on the flesh side for about 2-3 minutes.

Finally, for your orange salad, it's simple. Peel the orange and lose the pith. Diced into random shapes, then toss with the shredded basil leaves.

Skin the bananas and serve under the french toast, with the salad on the side. You can drizzle with maple syrup if you like, but the banana and orange should be sweet enough. If not, go HAM.


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