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.
- 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.
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