GF Recipes

Baked French Toast with Bananas and Almond Butter

46 Comments 08 February 2011

Baked French Toast with Bananas and Almond Butter

Last Friday I told you just how in love I am with Rudi’s Gluten-Free Bread.  It tasted delicious as a cold sandwich as well as toasted with eggs. I was so blown away with the fact that it tasted and behaved like normal bread that I decided to make baked French Toast.

Health foodies, don’t stop reading.

I know you’re probably picturing French toast that is soaked in eggs, dripping in butter, slathered in sicky-sweet maple syrup, and dusted with powdered sugar, so why should you keep reading?  Well, this baked French toast has a healthy twist.  Several healthy twists, in fact.

It’s dairy free, gluten free, and can be made sugar free.  It uses protein-rich almond butter and eggs, and includes powerful potassium in the banana.

And I think that it tastes even better than the original.

Here’s a quick step-by-step photo journal of my Baked French Toast with Bananas and Almond Butter experience.  The recipe will follow.

Whisk together the eggs, coconut milk, agave nectar, vanilla extract, cinnamon, and sea salt.

Dip the bread into the egg mixture and turn it once to saturate it.  (Yay, Rudi’s for not falling apart!)  Placed the bread in a baking dish coated with canola spray.

And now the fun begins!

Lay banana slices in rows, covering each piece of bread.

Spread almond butter on top of the bananas.

And dust the almond butter with cocoa powder.

Are you still with me?  It’s coming together!

Soak one more piece of Rudi’s Gluten-Free Bread in the egg mixture, and place it on top of the other slices.  Pour any remaining egg on top of the bread, sprinkle with extra cocoa or cinnamon, and bake it in the oven.

And wait.

And smell.

And get really excited.

Because you’re about to taste something incredible.

It’s so delicious as it is that you don’t even need syrup or added sugar.

 

Share with someone you really love, and enjoy a healthy breakfast that tastes like a treat.

(You’re welcome, Husband.)

The following recipe serves two, but feel free to double it to feed a larger family.

 

Baked French Toast With Bananas and Almond Butter
by Heather

Ingredients:

  • 3 large eggs
  • ½ c. So Delicious Vanilla Coconut Milk (This is the only ingredient with cane sugar. For a sugar-free variety, buy the unsweetened version.)
  • 1 tsp. agave nectar
  • ¼ tsp. cinnamon
  • ½ tsp vanilla extract
  • pinch of sea salt
  • 4 slices of gluten-free bread with the crusts cut off
 (I used Rudi’s Gluten-Free Multigrain Bread)
  • 2 T. almond butter (try my homemade Sweet Almond Butter)
  • 1 banana, sliced
  • 1/2 tsp. cocoa powder, split)
  • canola oil spray

Directions:

1.  Preheat the oven to 375˚F.

2.  Whisk together the eggs, coconut milk, agave nectar, cinnamon, vanilla extract, and sea salt.

3.  Dip two bread slices, one at a time, into the egg mixture, turning once.

4.  Then place the coated bread in a single layer into a baking dish lightly greased with canola oil spray.

5.  Arrange sliced bananas on top of the bread slices, spread almond butter over the top, and sprinkle with cocoa powder.

6.  Soak two more bread slices in the egg mixture and create a top layer.

7.  Pour the remaining egg mixture over the top layer of bread and sprinkle extra cinnamon or cocoa powder on top.

8.  Bake in the oven for about 20 to 25 minutes, or until the bread begins to toast. Remove the French toast from the oven and serve.

Serves 2

This recipe is linked to:

Your Comments

46 Comments so far

  1. Beth says:

    YUM!! Funny that I’m saying that because I don’t really even like French Toast but this combo sounds delicious, and I love that it’s healthy.

    My husband, on the other hand, is a big French Toast fan and wishes that I’d make it for him more often. Perhaps this will be a special Valentine’s surprise this weekend!

  2. Julie says:

    I’m definitely trying this on Saturday. We’re celebrating V-day by going on a hike, so maybe I’ll cut some bread into hearts and use them to make this dish for a festive pre-hike treat. Mmmmmm… can’t wait!

  3. Edith says:

    Wow! That looks amazing! I just started using So Delicious coconut milk and creamer as dairy-free substitutes for cooking and baking. It makes everything taste so good! I’m really looking forward to trying this recipe out this weekend.

  4. You had me at baked french toast… Bananas? Almond butter? I think I’m in LOVE. Best part is – I think my hubby would actually eat this [he's the pickiest eater I've ever met] I’m going to need to find this Rudi’s Gluten-Free Bread…

  5. laxsupermom says:

    Yum! That looks amazing! I’ve been struggling thinking up the perfect Sunday morning breakfast for my 14yo and this is it. He’s been calorie counting, but wrestling season ends this Saturday for the varsity(unless he makes it to the State meet – highly doubtful) and I can’t wait to serve him up your stuffed french toast. Thanks for sharing.

  6. Tina P. says:

    Hi Heather! I like your creative and healthy take on French toast. Do you think Sunbutter would work as well as the almond butter? I’m having issues with nuts right now! Thanks for a great breakfast idea! –Tina.

    • Heather says:

      Tina, I’ve never tried Sunbutter, but I have no idea why it wouldn’t work. Give it a shot. What do you have to lose? Have you tried Rudi’s bread before?

  7. Tina P. says:

    Hi Heather!

    No, I haven’t tried Rudy’s bread yet . . . I’ve been an Udi’s girl. But, I’ve heard a lot of wonderful things about Rudy’s bread, and I like that they’ve been donating money to the NFCA. Do you like Rudy’s better than Udi’s?

    • Heather says:

      I will continue buying Udi’s, because they have great products, but it’s so nice to have variety now. How lovely that we have a choice now! I really did like the Rudi’s better. It was shipped to me fresh, so that gave them an edge! I’ve only tried Udi’s frozen. I’d love to do a taste test of both fresh to give them common ground.

  8. Lauren says:

    Is there really ANY was this couldn’t be good? Answer is no. I love the use of the coconut milk and also the banana AB stuffing, insane will try for sure.

  9. Holy Moly, woman! This is brilliant!! I love love love this recipe and am making it this week FOR SURE!! This has every single aspect of becoming a favorite for my kids considering they LOVE all of these flavors!
    Great idea!! YUM!

  10. Christine says:

    Oh my goodness. I’ve never thought of *baking* french toast, let alone baking it with bananas and almond butter. I love how gluten free breads are getting to the point where we can do things like this without it disintegrating or still behaving like cardboard. :)

    • Heather says:

      Yes, I was stunned when the bread didn’t crumble to bits when I saturated it with egg. Let me know if you try this one. You just can’t go wrong with bananas, cocoa, and almond butter. Yum!

  11. Angie Halten says:

    I’ve honestly never heard of baked french toast. What a fabulous idea! Now my son is not a fan of bananas…I wonder if strawberries or peaches would taste just as good? I certainly will give this one a try!

    Thanks,
    Angie.

  12. This looks perfect! Love the addition of cocoa powder! YUM!

  13. Linda says:

    Yum! I love everything about this recipe, and I’m going to try it soon. Thanks so much for sharing it at Gluten-Free Wednesdays.

  14. Kristen says:

    I can’t wait to make this!! YUMMMMMM

  15. Leah says:

    Oh dear – this makes my mouth water. Ok, so I LOVE french toast (but abstain just because it’s not the healthiest meal on earth), LOVE almond butter, LOVE bananas and LOVE cinnamon. Hello weekend breakfast! I know I (and my kids) will love it! I love how tasty your food is but HEALTHY (and strangely exactly on cue with my own taste preferences). Gluten Free Cat is my favourite blog EVER. :-)

    • Heather says:

      You made my day! No, my month. Okay, maybe my year! What an incredible compliment!!! The great thing about this recipe is that it sounds indulgent, but it’s really not that bad for you. My favorite wholesome ingredients all in one place! Enjoy your weekend breakfast! Hugs!!

  16. Cara says:

    YUM!! This looks fantabulous! Is there any way I can replace with eggs with something else?

    • Heather says:

      I’ve never tried this without egg, but I’m sure something like coconut oil would give it a nice crispy surface…more like baked toast with bananas and almond butter. I know many people use “flax egg” to cook with, but I’ve never tried it on the stove top. Happy experimenting! Thanks for commenting, Cara!

  17. I can’t believe I didn’t comment on this post!!! I remember commenting so it must have been on Facebook. Honestly, I still think you should have won the Rudi’s contest with this recipe. So gorgeous and just the thought of how divine this French Toast must taste leaves me sooo wishing I had some almond butter right now! Seriously.

    xo,
    Shirley

  18. Elena says:

    I was never interested in making french toast (because of health restrictions). I haven’t tried it in years! But this recipe inspired me. Even my non-gf husband loved it. Thank you.

  19. Katharine says:

    I made this with sun butter and it was a total hit with my toddler. My older kids only liked it with maple syrup poured on top, which definitely made it less healthy, but I still think it made for a nice breakfast. Thanks for the recipe!

    • Heather says:

      I’m so glad you enjoyed them! And what a compliment that they passed the kid test. Have you ever tried using Grade B Maple Syrup? I never feel guilty enjoying a little of that on my French Toast with the minerals, vitamins, and amino acids.

  20. Christina says:

    Looks great. I didn’t read the ingredients cause I know I won’t have any of it. I am just starting g-free and so don’t have the ingredients I need on hand to be able to pull this out. But I am slowly getting the ingredents and will be so happy when I am totally g-free.

    • Heather says:

      You’ll get there, Christina! Take it a day at a time. You’ll learn something new everyday and reach the point where gluten-free isn’t even a second thought. It’s second nature. Good luck!

      • Curvy Christina in Colorado says:

        I saw the agave nectar randomly today for the first time in my life and was all happy cause I just read how you use it in a lot of things! Could this replace my sweet and low for coffee?

  21. Curvy Christina in Colorado says:

    Ugh! I DON’T THINK i Checked the “notify me when someone has replied” box for all my comments that I have posted this past hour! Great :( !!! and I was using my gmail, but switched to my hotmail cause i check that one more often… Well i guess i may have to recomment and find all the artcles I read!

  22. JoEllen says:

    Hi Heather… I just started a wheat-free, soy-free, corn-free, milk-free diet last week and was struggling to find variety in my food choices. Breakfast is my favorite meal of the day and French Toast is my all-time favorite breakfast! Thank you for this delicious recipe. I made this recipe this morning… SO GOOD! Looking forward to trying your other recipes. =)

    • Heather says:

      Yippee! That always makes me so happy!! I’m so glad that you found a recipe that works for you!! You have a lot of label reading ahead of you, my dear. Let me know if I can be of any help to you!

  23. Tiffany says:

    Thanks for this!!! This looks great. I haven’t tried Rudi’s GF. I am partial to Food For Life’s Brown rice GF bread? Are they similar?

    • Heather says:

      Oh Rudi’s is by FAR better. The Food For Life bread tastes like a rice bread, and it tends to crumble. Rudi’s bread tastes and behaves just like regular bread. Give it a try!


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  1. Tweets that mention Baked French Toast with Bananas and Almond Butter | Gluten-Free Cat -- Topsy.com - 08. Feb, 2011

    [...] This post was mentioned on Twitter by Rudi'sGlutenFree, Esther Schwartz. Esther Schwartz said: Baked French Toast with Bananas and Almond Butter; http://bit.ly/ffOalc #healthyfood [...]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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