The other day I was cleaning out my ‘notes’ on my phone and came across this recipe. I immediately logged onto my blog to see if I ever posted it and I hadn’t! We loved this recipe so I have no idea how this snuck by me and got lost in the shuffle!
One thing my hubby always mentioned when we ditched the grains (bread), was that he missed french toast. I’ve never been a huge lover of bread dunked in egg, then fried up with syrup drizzled over top so it wasn’t something I was rushing to get done – and frankly at the time, there weren’t many paleo bread options. Now there are quite a few that you can either purchase already in bread form or make your own from the many recipes that have since been published.
This recipe uses Fox Hill Kitchens. I have used many of their bread products and love them all! And like many of my recipes come about, this one is no exception. One day my husband said, “You could use these bunz and make french toast with them!” Ok, no more excuses or time to waste – I had to give it a try so my hubby could get his “fix”. Instead of using the bunz in their form, I decided to dice them up and make a bake. Of course you could use any bread of your liking. There are so many gluten free, grain free and/or paleo options out there now!
With a chill wind in the air right now – and if you’re anywhere other than Southern California, you’re probably experiencing more than a chill wind in January – this breakfast warms the house with all the yumminess of a cinnamon baked good! And who doesn’t love that? Forget the candles ….just make this!
Since this is more of a “casserole” style, you could definitely use this recipe to prep ahead and quickly slice and warm throughout your week. Or make ahead on Saturday night for a speedy Sunday breakfast with the family. Honestly, we’ve had it for dessert too!
- 3 Fox Hill Kitchen Large Awesome Buns
- 3/4 cashew milk
- 9 eggs
- 3 tsp pure vanilla extract
- 3 tsp cinnamon
- 3 tbsp coconut sugar
- 1/2 cup pure maple syrup
- Ghee/butter to coat dish
- 1/4 cup canned coconut milk (top
- of can)
- 2 tbsp cashew milk
- 1 tbsp ghee
- 3-5 drops stevia (or sweetener of
- choice
- Preheat oven to 375 degrees.
- Cut Bunz into bite sized pieces (I did this frozen ...4 cuts, diagonally and horizontally).
- Whisk the eggs, milk, vanilla, cinnamon and coconut sugar in a bowl.
- In a medium sized baking dish, coat bottom & up sided with ghee or butter. Add the bread pieces and pour the egg mixture over the bread. Now drizzle the pure maple syrup over top.
- Bake for 30 minutes. Top with drizzle before serving.
- In a small bowl, whisk the coconut milk, cashew milk, ghee and stevia drops to combine. Whisk until smooth and creamy. Store in refrigerator*
- *If you have extra - when ready to use, let sit on counter top to come to room temp or softened enough to whisk. Whisk until creamy. Otherwise you can use microwave to soften - 10 seconds will do!
