French Toast

I know French Toast is a pretty basic recipe, but everyone needs great basics! We love this for breakfast, dinner, and leftovers!

Yields: 22 pieces sandwich size bread

Ingredients:

• 6 eggs
• 1 1/2 cup coconut milk
• A couple pinches of salt
• 1/2 teaspoon cinnamon
• 2 teaspoons vanilla
• 22 slices bread

Method:

1. Preheat oven to 250 (for keeping cooked slices warm until serving)
2. Whisk all ingredients together in a casserole dish (9×11 or similar)
3. Add bread, flip and press down until submerged in mixture
4. Let soak 3-5 min depending on how delicate your bread is. This allows it to soak in flavor. Just don’t let it soak so long that it gets soggy
5. Preheat griddle to 350
6. Lightly spray griddle with olive or avocado oil and cook until desired doneness

Notes:

• For leftovers, toast on the lowest or 2nd lowest setting of your toaster until warm. Heats up great!!
• I used organic whole wheat bread (top picture) for Dal and have used this grain free, dairy free cinnamon raisin bread and the grain free, dairy free sandwich bread from the Sweet Laurel Cookbook. They’re both amazing, but my favorite is the cinnamon raisin (2nd picture down)
• We served this with the coconut syrup (the best syrup you’ve ever tasted!) from the Sweet Laurel Cookbook, but normal pure maple syrup will also be great!
• Whipped cream or whipped coconut cream and berries take this to the next level!

* Recipe adapter from this recipe.