here at Pepperidge Farms website. I've changed the steps and five ingredients so this is a new recipe. I hope you try it out and let me know what you thought in comments. Some of the ingredients I used were given to me by companies to experiment with and these are marked in the ingredients list; no other compensation was received for this post.
Baked Chocolate Chip French Toast
By: TammyJo Eckhart, PhD
1 14 oz loaf of Pepperidge Farms Chocolatey Chip Swirl Bread
1.5 oz dried goji berries (Viva Labs sent me these)
1 oz raw cacao nibs (Viva Labs sent me these)
6 servings of egg substitute
2 cups skim milk
2 tsp homemade vanilla (vanilla beans from Max Foods)
1) Let your loaf of bread dry out over a couple of days or put the loaf into a freezer for a week. Check to make sure the bread is a little dry even in the center of the loaf before you use it for this recipe.
3) Cut up 8 slices of the bread. Each slice should be cut into 16 pieces. I found that cutting them 2 slices at a time kept the bread fluffier while saving a bit of time.
4) Toss the pieces into a greased or non-stick spray 3 quart, rectangular baking pan.
6) Cut up the rest of the loaf in the same way then toss over the berry nibs layer.
7) With a whisk, beat together the eggs, skim milk, and vanilla.
8) Pour the liquids as evenly as you can over the bread, berries, and nibs. The stir gently to try and get every piece of bread coated then press the mixture down evenly.
9) Place in the refrigerator for 1-10 hours. I did for only an hour. If you intend to let it set longer in your refrigerator make sure you cover it up.
10) Pre-heat oven to 350°F.
11) Place the pan into the pre-heated oven and bake for 45 minutes or until a knife inserted into the center comes out clean.
12) Serve it as you would any French toast you'd enjoy.