French toast

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Hi everyone! It sure has been awhile since I’ve posted. I figured I’d follow Kasey’s lovely healthy recipe with one that is quite the opposite (for balance and things). It has all the “bad” (read: oh so good) stuff in it: sugar, cream, bread. Here we go!

French toast. If you’ve never made it yourself, you have definitely eaten it. I have fond childhood memories of walking downstairs on a Sunday morning to the smell of cinnamon and sugar in the air. In the kitchen, my dad would be flipping those custardy pieces of bread over on our old griddle. The french toast was served simply - a pat of butter and a heavy pour of maple syrup on top. After we had our fill, he’d fry up the remaining batter and give it to our family dog as a special treat.

French toast isn’t something you take for granted. Heck, it’s basically dessert masquerading as breakfast, so making this french toast on a weekday seemed like a luxury. But hey, you deserve a lil’ luxury, right?

Leftover ciabatta bread was what I had on hand, but you can use any bread that you’d like. I wouldn’t recommend bread with lots of nuts or seeds in it.

You’ll need: 6 slices of day old bread (I used ciabatta!), sliced ½ in. thick ¾ c heavy cream 1 tbs agave nectar 1 tsp vanilla extract ¼ tsp of ground cinnamon 2 eggs 2 tbs coconut oil

Whisk cream, agave nectar, vanilla extract, cinnamon, and eggs in a bowl. Pour into shallow baking dish. While heating a skillet over medium heat, place 3 pieces of bread at a time in the batter, making sure to totally cover each piece and letting it soak in the batter for about 30 seconds. Place 3 pieces of the batter soaked bread into the pan once it is fully heated. Cook for about 2 minutes per side. Repeat with the remaining 3 pieces.

Serve em’ up with butter and a good slathering of maple syrup.

Serves 2 hungry adults.

Love, Meggie