This morning has pretty much been heaven. My little guy and I slept in; I made a big batch of perfect pancakes, bacon and paleo cocoa; this is what mornings are all about in my world! It’s still chilly outside in the mornings and I long for comfort food. I found my mind wandering to my mom’s French toast. Back in the day it was simple: white bread, eggs, some cinnamon and sugar fried up in a pan. Super yum, but doesn’t fit in with the way we eat today. Since I don’t have bread in the house I was going to resign myself (oh so difficult) to the pancakes but then I spotted my coconut banana bread that I made a few days ago. LIGHTBULB! Needless to say, I just downed a hefty portion of coconut banana bread French toast! The method is simple, just click here and make some yummy bread, make two if you actually want left-overs. (I actually am testing a piece of the bread in the freezer to see how it thaws; I’ll let you all know how that works out. Baking in bulk is such a handy time saver but doesn’t always work with grain alternatives.) Next:
Ingredients (for 3 pieces):
Coconut Banana Bread – thinly sliced
1 pastured egg
¼ tsp. organic cinnamon
Coconut oil or ghee – for frying
Grade B Maple syrup – if you are so inclined
Whisk eggs and cinnamon together. Quickly dip the bread into the egg mixture and drop it into your hot oil or ghee. Fry a minute on each side – I like mine crispy. Serve immediately.
It’s that simple folks! I hope you enjoy!