Slice the bread ½ to ¾” thick. You will find that the end result is a bit heavier than traditional French toast made from wheat-based bread, as with many wheat-free dishes, but this variation is wonderfully simple and pleasurable with none of the unhealthy consequences of the “real” thing. Serve with unsweetened Greek yogurt or whipped cream and blueberries, raspberries, or strawberries; fruit butters such as apricot or pumpkin butters; or sugar-free maple syrup, preferably sucralose-based and not sorbitol-based to avoid the blood sugar–increasing effects of sorbitol, not to mention the awful gas and cramps typically caused by some sugar alcohols.
Ingredients
- 1 large egg
- ¼ cup coconut milk, almond milk, or milk
- 1 teaspoon ground cinnamon
- 2 tablespoons butter or coconut oil
- 6 slices Basic Bread
How to Make It
- In a shallow bowl, whisk the egg. Add the milk and cinnamon and whisk until blended.
- In a large skillet over medium heat, heat the butter or coconut oil.
- Carefully dip the bread in the egg mixture, coating both sides. Place in the skillet and cook, for about 5 minutes, turning once, or until golden. Repeat with the remaining slices.