I’d say that I bother with making french toast about 3 times a year. It’s really not much of a bother really, but because as a kid I ate every bite covered in Aunt Jamima’s syrup and powdered sugar, I think I’ve had a mental block against it. For the longest time, I couldn’t help but think of french toast as a decadent, terrible-for-you refined sugar bomb not suitable for anything but dessert. Until now!
This sprouted gluten-free french toast recipe is different. It’s a breakfast you can feel good about, because you don’t collapse into a diabetic coma immediately after eating it or feel hungry 20 minutes later. My version of french toast uses sprouted, gluten-free bread (you can order it here), pastured eggs and grass fed butter (or extra virgin coconut oil), coconut milk (so it can be made totally dairy-free), and spices that are jam-packed with antioxidants and also help regulate your blood sugar.
Sink your teeth into this one. I love to make it on a weekend morning before a big day of yard work. It keeps me full until it’s time for a late lunch break at my favorite spot down the road (which also happens to serve margaritas…)
And speaking of yard work, we’re almost completely finished with our front yard remodel! The main lawn has been transformed into some beautiful flag stone raised beds and river rock, and now all we have to do is finish up the new succulent garden (and get rid of a LOT of dirt). Can’t wait to share it when it’s totally complete!
Sprouted Gluten-Free French Toast
- 6-8 pieces sprouted g/f bread (like this)
- 3 pastured eggs
- 1 cup coconut milk (my favorite – affiliate link)
- 1 tbs maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground coriander
- /4 tsp REAL salt
- grass fed butter, ghee, or coconut oil for the pan (affiilate links)
- Slice the bread to your desired thickness (I go with thin so I can soak more batter into every slice. This bread is also pretty dense, so you’ll have better luck soaking in the eggy goodness with thinner pieces.
- Whisk all ingredients (except bread and butter) in a medium mixing bowl.
- Soak your bread thoroughly — maybe even leave the slices in the batter for a minute or more to make sure it soaks all the way through.
- Heat your large skillet enough to melt the butter but don’t scorch it. If you have a safe non-stick skillet, use that. If you don’t, use cast iron or stainless steel.
- Throw on as many slices as will fit in your pan. The loaf of bread I use is pretty small, so in my large skillet, I can fit 8 pieces at a time.
- Depending on how many slices you are planning to make, be very liberal with the batter on the pan. My strategy is to get them all made in one batch, pouring the extra batter in with all the bread to make very eggy french toast. It’s delicious.
- Let sit on each side for a minute or two, depending on your stove, and flip when the egg starts to cook.
- Your gluten-free french toast is done when you can stick a fork in the center of each piece and no liquid comes up.
FTC DISCLOSURE: This post contains an affiliate link, which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only link to products that I USE and LOVE. All opinions are my own.