Bread dipped in a silky egg mix, panfried to perfection and stacked high with fruit, yoghurt and maple syrup.
4 free-range eggs
3/4 cup milk
1/4 cup coconut milk powder
1/2 cup caster sugar
8 slices Abbott’s Village Bakery
Gluten Free Soy & Linseed bread
40g unsalted butter, chopped
4 tsp extra virgin olive oil
Sliced banana, coconut flavoured yoghurt, maple syrup, toasted coconut chips and blueberries, to serve
Preheat oven to 180 degrees celsius. Put a wire rack on a large oven tray. Whisk eggs, milk, coconut powder and sugar in a large shallow bowl. Add bread in a single layer and set aside for 10 minutes to soak. Flip bread and soak for a further 5 minutes.
Heat 1/4 of the butter and 1 tsp of the oil in a large non-stick frying pan over a medium heat until butter melts. Put 2 soaked bread slices in pan and cook for 2 minutes each side or until golden brown. Transfer French toast to prepared tray, cover loosely with foil and keep warm in the oven.
Repeat Step 2 three more times with remaining slices, butter and oil.
Stack French toast with banana, yoghurt, maple syrup, coconut chips and blueberries. Serve immediately.