Indulge in this delicious and healthy PCOS-friendly Baked Berry French Toast! Made with wholesome ingredients and bursting with fresh berries, it's the perfect GLP-1 balanced breakfast or brunch. Our recipe features tender, baked French toast infused with blueberries and raspberries, generously topped with a creamy Greek yogurt custard, a sprinkle of crunchy walnuts, and chia seeds. It's a high-protein, satisfying meal designed to support your wellness goals without sacrificing flavor. Enjoy a sweet treat that's good for you!

⏱ Prep: 20 minutes (plus overnight chill)🍳 Cook: 45-55 minutes🍽 Serves: 6 servings

Ingredients

• 1 loaf (approx. 16 oz) day-old, sturdy whole-grain bread (like sourdough or multigrain), cut into 1-inch cubes
• 8 large eggs
• 1.5 cups unsweetened almond milk (or 2% milk)
• 1 cup full-fat plain Greek yogurt
• 2 tablespoons unflavored collagen peptide or whey protein powder (optional, for extra protein)
• 1/4 cup erythritol-monk fruit blend (or 2 tbsp pure maple syrup, adjusted to taste)
• 2 teaspoons vanilla extract
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1 tablespoon chia seeds (for soluble fiber and healthy fats)
• For Topping:
• 1 cup mixed berries (fresh or frozen, thawed)
• 1/4 cup chopped walnuts or pecans
• Additional plain Greek yogurt for serving
• Sugar-free maple syrup or a very light drizzle of pure maple syrup (optional)

Instructions

1. Lightly grease a 9x13 inch baking dish with avocado oil spray or a small amount of butter. Arrange the whole-grain bread cubes evenly in the dish.

2. In a large bowl, whisk together the eggs, unsweetened almond milk, Greek yogurt, protein powder (if using), erythritol-monk fruit blend (or maple syrup), vanilla extract, cinnamon, nutmeg, and sea salt until well combined and smooth.

3. Stir in the chia seeds and let the mixture sit for 5 minutes to allow them to start gelling.

4. Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula or your hands to ensure all pieces are fully saturated with the custard.

5. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to absorb the custard thoroughly.

6. The next morning, preheat your oven to 375°F (190°C).

7. Remove the baking dish from the refrigerator and uncover. Sprinkle the mixed berries and chopped nuts evenly over the top of the French toast bake.

8. Bake for 45-55 minutes, or until the top is golden brown, the custard is set (a knife inserted into the center comes out mostly clean), and the edges are slightly crispy. If the top browns too quickly, you can loosely tent it with foil.

9. Remove from the oven and let it cool for 5-10 minutes before serving. Serve warm with an extra dollop of plain Greek yogurt and a light drizzle of sugar-free maple syrup or a minimal amount of pure maple syrup, if desired.

Chef's Notes & Swaps

Using day-old or slightly stale bread is crucial for optimal custard absorption. Adjust sweetness to your preference. For an extra healthy fat boost, you could blend a small amount of avocado into the custard, though this might alter the texture slightly.