What makes this French toast so amazing? It’s the bread you choose! If you have four slices of bread, then French toast is the quickest and easiest breakfast around. My favorite is Paleo Fluffy White Bread. Or try Cinnamon Swirl Bread in my book Good Morning Paleo. Both are easy, high-protein, and nutrient-dense. Serve French toast with Paleo Caramel Sauce or Berrylicious Sauce or Maple Fruit Sauce – all are tasty and delightful. Oh, and check out my Non-Dairy Butter – it’s Paleo and perfect for French toast. Slice the bread rather thick so the pieces don’t fall apart. Yes, you can freeze leftover French toast with parchment paper between the slices and reheat for a quick breakfast. Serves two.
- 2 large eggs, pastured organic
- 1/3 cup unsweetened full-fat coconut milk or almond milk
- A pinch of ground cinnamon
- 1 teaspoon vanilla
- 4 thick slices of bread
- 1 tablespoon coconut oil for frying
- 1/2 cup berries (optional)
- Prepare your sauce, berries or fruit toppings. Get out a baking sheet or heatproof platter to keep finished French toast warm, covered with a cloth. Put it an oven preheated to 200°F.
- In a small mixing bowl, whisk together the eggs, milk, cinnamon, and vanilla. Pour it into a shallow, wide dish. Dip the bread slices into the dish. Let each one soak briefly, flip it over with a spatula and let it soak again. Don’t let the bread soak so much that it falls apart.
- Lightly grease a large nonstick skillet or griddle with coconut oil. Heat on medium-high heat until a drop of water sizzles when flicked onto the pan. Then you know it is ready.
- Using a spatula, carefully put the soaked bread into the skillet. Fry briefly on each side until golden brown, about 2 minutes per side. Repeat for each slice.
- Serve immediately or transfer finished pieces to a platter covered with a cloth in the warm oven Serve immediately with your favorite butter, syrup, and berries, if using.
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