This French Toast is the quintessential idea of having no FOMO while living a clean eating lifestyle. The texture of this French Toast is perfectly on point with its traditionally made counterpart. Slightly crunch on the outside but pillowy on the inside. I followed the Lexi's Clean Kitchen recipe for this and fully commend Lexi on perfecting this American classic so flawlessly.
I made this French Toast a few Sundays ago and with my husband's approval rating off the charts, I'm wishing Whole30 didn't banish honey! You can eat these sans maple syrup or honey using bananas or other fresh fruits as natural sweeteners. You should also omit the vanilla extract for Whole30 compliance.
This recipe takes a bit of time to make as it calls for Lexi's Clean Kitchen's All-Purpose Sandwich Bread as the bread for the French Toast. Take some time and have fun this morning playing in the kitchen, I know I sure will!
- 1 batch All-Purpose Sandwich Bread baked in bread loaf pan (see below)
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract (or
- 1 teaspoon cinnamon
- 2 tablespoons ghee
- Fresh fruit for topping
Slice the bread into slices, about 1.5 inches each.
Whisk the eggs, almond milk, vanilla and cinnamon in a large bowl. Let bread sticks soak in the milk for five minutes so they become thoroughly soggy!
Melt 1 tablespoon of the ghee in a large skillet over medium-high heat. Place the soaked bread sticks in the skillet and cook for 3-5 minutes on each side. Because the slices are so thick, I browned all four sides for even cooking. Your french toast is ready when no longer soft to the touch.
Place cooked french toast on a plate and cover with foil (you could also place sticks in a baking pan covered with foil in a 200 degree oven) while finishing all the remaining toast slices.
Serve with maple syrup, honey and fresh fruit of your choice! I absolutely love warm bananas so I piled on slices for my serving.
For any remaining slices, place in an air tight container and store in the fridge for up to four days or in the freezer for a few months.
All-Purpose Sandwich Bread
- 1 cup sifted blanched almond flour
- 1 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened applesauce
Preheat oven to 350 degrees.
Combine almond flour, tapioca flour, baking powder and salt in a bowl until well incorporated.
Whisk the eggs and applesauce into the dry ingredients and continue to blend until no clumps remain. Transfer the batter to a greased 8 1/2 x 4 1/2-inch loaf pan.
Lexi's Clean Kitchen recommends baking this bread for 25-30 minutes or until a toothpick inserted comes out clean. However, my bread wasn't done until 40 minutes. If you also run into this issue, I suggest checking the bread every 5-10 minutes with a toothpick until it comes out clean.
Once golden brown and done, let cool in the pan. Slice for your French Toast or use as a multi-purpose bread throughout the week! Keep in the fridge for up to four days or in the freezer for several months.