Simple French Toast
Simple Weekend French Toast for breakfast
Prep time: 5 minute
Cook time: 25 minute
Serves: 3-4 servings (about 8 medium-thick toasts)
Ingredients:
Bread:
3/4 loaf of gluten free bread (Challah/Cinnamon raisin works best)
Egg Dip:
1 cup of almond / cashew milk
3 eggs
1/2 tsp of cinnamon
1/2 tsp of vanilla extract
Avocado / coconut oil for cooking the toast
(Optional) Fresh fruit topping
Cooking Tools:
Mixing bowl and whisk / blender
Flat pan
Directions :
Add all the dip material to a bowl and whisk. Alternatively if you’re making your own almond milk, you can add everything to the blender and mix. (I used 1 cup water and 1/8 cup of almond flour to create my almond milk).
Cut the bread if it is a whole loaf, and dip both sides into the egg dip.
Heat up a pan and grease with oil.
Cook the toast on medium / low heat until both sides are crispy and golden, about 3-5 minutes.
Cooking Tips:
This is the perfect quick recipe for a simple relaxing weekend brunch at home.
If you have a high power burner, cook your toast on low heat so it doesn’t burn.
If you plan to cook up a whole loaf of bread - use 1.5x the amount of nut milk and add an extra egg.
You can make a larger batch in advance, keep it in the freezer or fridge for up to 2-3 days, and reheat your next-day breakfast in the toaster or oven.