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 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
- 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
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.
This recipe is linked to:
- Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays at The Gluten-Free Homemaker