Wholegrain Sunflower Raisin French Toast
Sunflower Raisin Brown Bread with Steel Cut Oats is a spin-off of my healthy version of Irish soda bread. I love it for all its texture and natural sweetness and especially for its health value. There isn’t a speck of refined flour, and steel cut oats are thrown in for added goodness and nuttiness. This bread is easy to make–no kneading, no rising–and tastes great fresh from the oven or leftover, whether served plain, buttered, drizzled with honey or–my favorite–slathered with peanut butter!
Recently, I taught my boys to make French toast. It occurred to me that I do most everything for them in the kitchen, and they really should have some basic skills of their own. We had a ball…but I digress! When I first used this bread for French toast, I wasn’t entirely sure the bread would hold up well once dipped in the egg mixture. When I baked the last loaf, I stowed a few slices of bread in a plastic bag in the back of the fridge, out of sight from hungry boys. I kept putting it off in the morning, so we eventually decided to have French toast for lunch!
I would truly make this bread just for French toast. Hearty. Sweet. Satisfying. A special lunch, for sure. And breakfast for dinner, too! Although we put a small drizzle of pure maple syrup on the top, it would be equally delicious without a thing.
Coconut oil is perfect for cooking the French toast. It has a high smoke point and won’t burn like butter. It is packed with healthy fats, smells fabulous, and adds the subtlest of flavor. Even a non-coconut lover may be pleasantly surprised!
- Sunflower Raisin Bread (see link to recipe above)
- 2 tablespoons milk or cream for every 1 egg
- Coconut or canola oil
- Maple syrup for serving, if desired
- Cut the bread into thick slices.
- Mix egg(s) and milk in a large, flat bowl. A pie plate works well.
- Melt a little coconut oil in a non-stick skillet over medium heat. Dip bread in egg mixture and let sit for a few seconds. Flip the bread and let sit for a few more seconds. Avoid soaking too long; I think the resulting texture is better.
- Transfer to the skillet and cook until the bread is golden brown on both sides.
- Serve with maple syrup, if desired.