Lets start with a little poll. Below are 2 pictures, which one do you like best? They are for a soft and chewy bar to eat during a long bike ride or long easy run or hike and I am finding it harder than normal to pick a picture to go with the recipe! Let me know in the comments, on facebook or via twitter. I would love to hear which one you prefer, and why!

Quick Bread french Toast

This is more a recipe idea than an actual recipe. I love french toast. The problem is, I never buy bread. And I have yet to find a breakfast spot that makes gluten free french toast… So, a few years ago, I started making french toast with left over quick breads. It has worked really well with any loaf I ever made, even those made with almond flour or coconut flour. I have used banana bread, pumpkin bread and ginger bread before and it turned out fantastic every time. It is best with quick bread that is a day or two old, the problem is that in our house loafs never last longer than a day! However, now that Andrew is in Vancouver, I have enough loaf left over to make quick bread french toast! Yay!

Last week, I made french toast using gluten free banana, chocolate & bacon bread. Yes, you read that right, there were bacon pieces in the bread. I know some people find it really weird, but it really does taste good. Unfortunately, I am saving that recipe for the book, but below is a recipe for the french toast batter and raspberry toppings used. Let me know what kind of loaf you used once you try it!

Quick Bread French Toast

Cook Time: PT20-25M

Yield: 1 serving


    French Toast
  • 2-3 slices of any quick bread you like (depending on the size of the loaf)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 tbsp almond milk
  • 1 tsp coconut oil
  • 1 tsp unsweetened shredded coconut
  • Raspberry Topping
  • 1/2 cup raspberries
  • Zest of 1/2 lemon
  • 1 tbsp honey


  1. Beat egg with almond milk and vanilla extract
  2. Place bread slices in a large enough dish
  3. Pour batter over the sliced bread and turn, making sure both sides are coated
  4. Let soak while you make the raspberry topping
  5. Raspberry topping
  6. Place a small pot over low-medium heat and add raspberries
  7. Add lemon zest and honey. Stir so raspberries are coated
  8. Cook over low-medium heat, break down the raspberries as they heat, stirring occasionally. This will take 5-10 minutes, make sure you keep an eye on them.
  9. Turn down the heat and make the french toast
  10. French toast
  11. Heat coconut oil over medium heat in a large skillet
  12. Add sliced bread and cook on each side for 2-3 minutes
  13. Serve with raspberry topping and shredded coconut

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