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!
Ingredients
- 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
- 1/2 cup raspberries
- Zest of 1/2 lemon
- 1 tbsp honey
Instructions
- Beat egg with almond milk and vanilla extract
- Place bread slices in a large enough dish
- Pour batter over the sliced bread and turn, making sure both sides are coated
- Let soak while you make the raspberry topping
- Place a small pot over low-medium heat and add raspberries
- Add lemon zest and honey. Stir so raspberries are coated
- 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.
- Turn down the heat and make the french toast
- Heat coconut oil over medium heat in a large skillet
- Add sliced bread and cook on each side for 2-3 minutes
- Serve with raspberry topping and shredded coconut
