Best French toast (low FODMAP and all!)
30 minutes • Low FODMAP • Serves 6 • Great for Sunday brunch or anytime you want to indulge in some serious breakfast extravagance. Take your French toast to a whole new level with this recipe. When the sourdough is soaked in the bourbon/egg mixture and combined with the butter and cinnamon sugar, it’s more like dessert than breakfast! When you top it off with our whipped coconut cream and a drizzle of maple syrup, and chopped pecans, well, that’s it!
INGREDIENTS
6 large eggs
1 1/2 cups lactose-free whole milk or lactose-free half and half
2 tablespoons bourbon (optional)
1 tablespoon vanilla extract
1/4 teaspoon fresh ground nutmeg
6 slices traditional sourdough bread*
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 tablespoon butter or coconut oil for the pan
FOR SERVING (all optional):
Pecans, finely chopped
DIRECTIONS:
In a large 9x13 inch baking dish, whisk together the eggs, milk, bourbon, vanilla, nutmeg, and a pinch of salt. Add the bread slices, and turn to coat. Let the bread sit 10 minutes, then flip and let sit another 10 minutes.
In a small bowl, combine the sugar and cinnamon.
When ready to cook, melt the butter in a large skillet over medium heat. Cook the toast until lightly golden 2-3 minutes, then flip and cook 3-5 minutes, until deeply golden. Sprinkle the cinnamon sugar on top of each piece of toast. Flip the toast, cinnamon-sugar side facing down, and cook 2-3 minutes more until the sugar is golden brown and caramelized.
Plate the french toast cinnamon sugar side facing up. Sprinkle each piece lightly with cinnamon sugar. Serve with our whipped coconut cream, a dusting of chopped pecans, and a drizzle of maple syrup.
Enjoy!
*Traditional sourdough bread will never list “yeast” or “vinegar” in the ingredients. If the ingredients are free of these two things then you can be confident it’s made in the traditional way (that includes wild yeast and fermentation to create the sour taste) and should be well-tolerated if you have IBS.
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