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
Ingredients
- 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)
Equipment
- Large fry pan (where to buy)
- 2 shallow bowls
Instructions
- 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
Toppings
- 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
This post is shared at: Sugar-Free Sunday, My Meatless Monday, Monday Mania, Real Food 101, Tempt my Tummy Tuesday, Tasty Tuesday Tidbits, Hearth & Soul Hop, Traditional Tuesday, Slightly Indulgent Tuesday, Frugal Ways, Gluten-Free Wednesdays, Healthy 2Day, Real Food Wednesday, Mommy Club, These Chicks Cooked, Full Plate Thursday, Turning the Table Thursday, Creative juice Thursday, Simple Lives Thursday, Fresh Bites Friday, Freaky Friday, Foodie Friday, Friday Food, Living Well Hop, Gluten Free Friday
