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  1. Home
  2. Food

Gluten-free coconut French toast

Hello breakfast! - by Better Homes and Gardens
  • 05 Jun 2017
Gluten-free coconut French toast
Benito Martin
Prep: 10 Minutes - Cook: 35 Minutes - Easy - Serves 4 - gluten-free
Proudly supported by

Bread dipped in a silky egg mix, panfried to perfection and stacked high with fruit, yoghurt and maple syrup.

Ingredients

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

Method

  1. 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.

  2. 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.

  3. Repeat Step 2 three more times with remaining slices, butter and oil.

  4. Stack French toast with banana, yoghurt, maple syrup, coconut chips and blueberries. Serve immediately.

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