Coconut Sugar French Toast

Mmmmm french toast. A breakfast I rarely make but don't know why! Every time I make it my kids go crazy over how good it is. I will for sure keep this in the weekend breakfast line up!

So as far as substitutions go, I wanted to make some notes. I used to make a vegan version with flax eggs and it honestly turned out just fine. I never tried chia eggs but I would bet it is a lot like the flax egg. I now add real pasture raised eggs for the added protein for my boys' growing bodies.

You can use any kind of milk you desire but I find an organic grass fed heavy cream or half and half is really the best kind because of how rich and creamy it is! You can also find plant based versions of those such as Ripple and Califia brands. Or just use full fat canned coconut milk! There are plenty of dairy free butters as well, like Miyokos and Earth Balance. If you would rather do coconut oil, that will work as well.

I think the trick to a good french toast is the bread you use. Mine was old long fermented sourdough I had frozen that I left out overnight so it was pretty stale. If you use a soft bread it will just be super mushy. You can substitute gluten free bread just make sure it isn't soft. If you can find a french bread of some kind that honestly worked wonders. This is important especially if you are not using real eggs. Stale bread is everythaaaaang here! My pan fit 6 pieces of bread and it was a tight fit. You can always cut your sliced bread in half or even in chunks. Whatever you fancy.

If you want to use brown sugar you totally can! I just use coconut sugar because it is easier on my body. But if you like and can handle some organic brown sugar go ahead and substitute!

I topped mine with blueberries and strawberries but you can add sliced bananas, kiwis, blackberries, peaches and even some nuts! I also think a couple dollops of cream cheese is really delicious on french toast, but that's just me.

I only added a drizzle of maple syrup at the end but you live your best life and add as much as you seem necessary!

How ever you do this, in whatever fashion, I hope you thoroughly enjoy it and let me know how it goes!

INGREDIENTS:

• 1/2 cup unsalted organic butter, 1 stick
• 1 1/2 cup coconut sugar
• 1 loaf-ish sliced bread
• 6 large pastured eggs, can sub chia or flax eggs (6 tbsp flax + 1/2 water)
• 2 cups milk of choice
• 1 Tbsp vanilla extract
• 2 Tbsp ground cinnamon, divided
• Strawberries, blueberries or any other fruit you would like
• Maple drizzle if desired

​DIRECTIONS:

• Lightly grease a 9×13 baking dish.
• Melt the butter in a small pot over low heat.
• Add ONLY 1 cup of the coconut sugar, mixing well to combine. Since coconut sugar doesn't melt well it will get thick & even separate a little and that's okay! Pour mixture into your greased prepared dish and spread out to evenly coat.
• Beat together the eggs, milk, vanilla & ONE TBSP of the cinnamon. Set aside.
• Mix together the remaining coconut sugar & the other TBSP of cinnamon in a separate bowl. Set aside.
• Start laying out the bread in a single layer over the butter/sugar mixture in the bottom of the dish.
• Pour HALF of the egg wash over bread. Push down. Top with HALF of the brown sugar/cinnamon. 
• Lay the remaining bread slices over the top. Pour the remaining egg wash on top & sprinkle the rest of the brown sugar & cinnamon. Gently press the bread down into the egg wash to ensure slices are evenly soaked.
• Cover tightly with foil and refrigerate for at least 30 minutes to soak to overnight. I have made this with without soaking at all and it turned out fine too!
• When ready to bake, take the dish out of the refrigerator 20 minutes before baking (if it has been in overnight) so your dish isn't super cold. You could crack you r baking dish! Preheat oven to 350°F.
• Bake, covered, for 30 minutes. Uncover and continue baking for another 15 minutes. 
• Top with all your desired fresh fruit and a drizzle of maple syrup.
• Store in an air tight container in the fridge for about 4 days.

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