When I was a kid my Dad used to make me “eggy bread” or the grown up version French Toast I remember being that wide eyed young girl dipping the bread in the egg mix, watching my Dad cook in his frying pan and then we used to roll it in sugar..
Well this recipe is a bit healthier as there is no refined sugar in this number but it still has that melt in the mouth sweetness that makes it totally takes me back to these times of knowing you’re having a treat but nowdays with less of a guilt factor!
Sourdough French toast
Prep 5 minutes
Cooking 10 minutes
Vegetarian , Gluten free (using 100% rye or other gluten free breads)
1 slice of sourghdough or rye bread
1 free range egg whisked
A dash of almond milk
¼ tsp cinnamon
1 tsp maple syrup or agave
1 tsp coconut oil
Combine egg, milk, syrup and cinnamon in a shallow bowl.
Heat a frying pan with the teaspoon of coconut oil.
Dip your bread into your egg mix coating on both sides, once coated transfer to your frying pan. Cook on both sides until lightly browned.
Serve with a dollop of coconut yoghurt and some fresh pears or berries or you can make a Chia seed Jam to serve alongside. Delicious!