My version of Sunday brunch won’t leave you in carb overload. In fact, you can enjoy this French toast even if you’re on a keto diet by being generous with the butter and finishing with a light sprinkle of coconut sugar. If there is egg left after dipping your bread, save it to make another round of French toast tomorrow.
- 2 large eggs, beaten
- 1 tablespoon unsweetened canned coconut milk or heavy cream
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 4 slices Gluten Free White Bread well toasted
- 1 tablespoon ghee, butter, or coconut butter
- melted ghee or butter
- sliced fresh fruit;
- maple syrup
- coconut sugar
Beat the eggs in a small bowl and whisk in the coconut milk, vanilla, cinnamon, and salt. Pour the egg mixture into a pie plate or shallow container. Dip the bread into the mixture and allow to soak for about 20 seconds on each side, then remove to a wire rack set on a plate and allow to sit for 1 to 2 minutes.
Melt the ghee in a large skillet over medium heat. Add the bread and cook until golden brown, 2 to 3 minutes on each side. Place on plates and serve immediately with your choice of toppings.
To make the French toast dairy-free: Make the bread without the ghee and use coconut oil for cooking.
Source of recipe: Amy Lacey is the author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave.