Here is a great breakfast comfort food for those lazy mornings over vacation week. Originating in Europe, a 5th century Latin recipe calls it Aliter Dulcia (just another sweet dish). A 14th century German recipe calls it Arme Ritter. All over the world people make French Toast (trust me on this Wikipedia has a listing a mile long).
In France and other French speaking countries it is called Pain Perdu, meaning lost bread. Apparently it was a way to use or “reclaim” stale bread. Whatever it is called, it may be adapted to whatever bread you have on hand and you can make it grain-free as well as dairy-free.
The recipe below is a grain-free, dairy-free adaptation of French Toast. If you are grain-free but not dairy-free you may use cow milk or cream instead of the coconut milk or cream. I used 1/2 of the can of coconut milk diluted with a little water. Any kind of milk is fine as long as it is free of additives. This recipe is also SCD and GAPS legal as long as you use a milk product that is homemade or free of additives.
This was a HUGE hit so make sure you make enough for everyone.
Coconut Bread French Toast
- 1/2 loaf of coconut flour bread (see my video/recipe for coconut flour bread) (here is a newly revised version of coconut flour bread that we like better)
- 2 eggs scrambled in a shallow bowl (preferably pastured)
- 1/2 cup coconut milk in a shallow bowl (see how to make coconut milk) (where to buy coconut milk or coconut cream)
- ghee or butter (see my video/recipe for homemade ghee)
- raw honey or other sweetener (where to buy)
- Cinnamon (where to buy organic spices)
- Large fry pan (where to buy)
- 2 shallow bowls
- Start heating the pan to medium heat and melt the ghee, butter, pastured lard or coconut oil (coconut oil may give it too strong a coconut taste)
- Slice the bread into 1/2″ slices (of course you may use whatever bread is appropriate for your circumstances)
- Most grain-free breads have smaller slices than regular wheat bread so you may want to use more slices per person
- Soak the bread in the milk for a few minutes (if the milk is really thick dilute it with a little water)
- Break the eggs into a shallow bowl and mix in the cinnamon
- Carefully transfer the bread to the bowl with the eggs and coat both sides taking care not to tear the bread
- Using a spatula carefully transfer the coated bread to the heated pan and cook until both sides are browned
- Plate and serve immediately
- 1/2 loaf makes approximately 7 -8 slices
- Raw honey
- Butter or ghee
- maple syrup or other sweeteners (where to buy)
- Dairy-free yogurt (see my video/recipe for making coconut milk yogurt)
- Additional cinnamon on top
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