I’ve been making this recipe for years, so I thought I would share it with you all. Its a great Sunday breakfast. I wouldn’t and have never ordered French toast at a cafe as it lathered in lots of saturated fats, highly processed sugars and unnecessary calories. However, this recipe is a much healthier version for you to still enjoy the foods you love and thats the beauty of making it from home. The most important part is using a good quality bread. I use Organic Rye Sourdough bread from Edwards which can be purchased from Woolies. Try not to use highly processed white bread.
The Ingredients below are for 1 serve, but you can double or triple recipe to make extra serves.
2 Slices of Rye Sourdough Bread
1 Egg
3 Tbs Almond Milk
1/2 Teaspoon vanilla extract
1/2 Teaspoon Cinnamon
3 Tbs Fresh Ricotta
Method:
Crack 1 egg, 2-3 TBS almond milk, 1/2 Tsp of vanilla, 1/2 tsp cinnamon in a bowl and whisk well until all combined.
Place bread into the bowl with the mixture and soak for a couple of minutes before flipping over and soaking for a further few minutes. While the Bread is soaking turn a pan on and use a little coconut oil to coat the pan.
Once bread is soaked in the egg mixture, place on the pan and cook for a couple of minutes each side. Once golden brown on each side remove from heat.
Serve on a plate with fresh ricotta, sugar free maple syrup and organic frozen blueberries.
Tahini is also a great addition, or fresh strawberries & banana. Some crushed nuts or your favourite yoghurt is also a great protein boost.
I hope you enjoy it.
