Gluten Free French Toast w/Vanilla Cream
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 781.9
- Total Fat: 48.1 g
- Cholesterol: 358.0 mg
- Sodium: 336.2 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 1.5 g
- Protein: 15.6 g
View full nutritional breakdown of Gluten Free French Toast w/Vanilla Cream calories by ingredient
Number of Servings: 2
Ingredients
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For the French Toast
Vital Farms Pasture Raised Eggs - 1 egg, 4 serving (remove)
Almond Breeze Almond coconut milk unsweetened, 0.5 cup (remove)
Cinnamon, ground, 2 tsp (remove)
Allspice, 0.5 tsp (remove)
clove, ground = 1 tsp, 0.25 tsp (remove)
Nutmeg, ground, 0.5 tsp (remove)
Coconut Oil, 0.25 cup (remove)
Bread - Gluten Free - Millet & Flax (Sami's Bakery) (1 slice = 1 serv = 28g), 3 serving (remove)
For the Vanilla Cream
Almond Breeze Almond coconut milk unsweetened, 0.375 cup (remove)
Vanilla Extract, 1 tsp (remove)
Coco Lopez Cream of Coconut, 4 oz (remove)
Coconut Nectar, 2 tbsp (remove)
pinch of sea salt
Directions
Make the vanilla cream first. Slowly warm the coconut milk, vanilla, coconut cream, coconut nectar, and salt until the coconut cream melts and the sauce thickens. Keep this mixture warm wile prepping the rest.
Whisk together the eggs, coconut milk and spices in a large shallow dish. Heat a large skillet or griddle over medium heat and melt a few tablespoons of coconut oil in it. While the skillet warms, transfer four slices of bread into the egg mixture (if your dish allows it; if not do however many you can at a time) and allow both sides to absorb a lot of the moisture. Carefully transfer the bread slices onto the skillet and cook until golden brown (you can check the bottoms by lifting with a spatula) before flipping and cooking the other side for an additional few minutes. Once cooked through, cut each slice of bread in half, top with fresh berries and drizzle with the vanilla cream.
Serving Size: 2
Whisk together the eggs, coconut milk and spices in a large shallow dish. Heat a large skillet or griddle over medium heat and melt a few tablespoons of coconut oil in it. While the skillet warms, transfer four slices of bread into the egg mixture (if your dish allows it; if not do however many you can at a time) and allow both sides to absorb a lot of the moisture. Carefully transfer the bread slices onto the skillet and cook until golden brown (you can check the bottoms by lifting with a spatula) before flipping and cooking the other side for an additional few minutes. Once cooked through, cut each slice of bread in half, top with fresh berries and drizzle with the vanilla cream.
Serving Size: 2
