To me, simplicity is key to going back to a recipe again and again. Making French toast as a kid was such an achievable, yet exciting, task for me to do on the weekend. There was always such a sense of achievement about it and when it became routine I had the confidence to begin building on the recipe. My favourite way to have french toast now is sweet, with a bit of yogurt dolloped on, along with some dried cranberries and kiwi! Every time I think about this recipe, I’m brought back to the waft of cinnamon rising with the steam from the pan, teasing my taste buds, as I cooked this.
This makes about 4 slices, depending on the size of the bread you are using.
- Irish natural yogurt
- Coconut milk, 1/4 a cup
- Coconut oil
- Honey, 2 tblspns
- 3 x eggs
- Cinnamon, 1 tblspn
- Sliced multigrain brown bread, 4 slices
- Kiwi, 1
- Banana, 1
- Dried cranberries, a handful
- Bee pollen (not essential)
- Whisk together three eggs, coconut milk, honey and a tablespoon of cinnamon.
- Pour the contents into a bowl and soak a slice of bread into the mixture.
- Pre-heat the frying pan with half a tablespoon of coconut oil.
- Move to medium heat and fry the bread and mixture for roughly two minutes on each side.
- Repeat the process for however many slices the mixture allows.
- Time to decorate: I like chopping up some banana and kiwi and serving them with some natural yoghurt, bee pollen and dried cranberries alongside the bread.