Fall Spice French Toast
Serves: 4 slices
  • 4 slices sprouted grain bread (I used Ezekiel)
  • 2 whole, organic eggs
  • 2 organic egg whites
  • 1 heaping teaspoon pumpkin pie spice
  • 1 teaspoon coconut palm sugar
  • pinch of salt
  • splash of milk (I used flax milk)
  • Organic maple syrup
  • 1 Tablespoon coconut oil
  1. Whisk together all ingredients in a shallow dish, large enough to soak the bread in.
  2. Add bread to custard mixture and allow to thoroughly soak. Be sure to flip after a minute or two.
  3. Heat coconut oil in a skillet over medium heat.
  4. Without overcrowding the pan, cook the custard-soaked bread for a few minutes on each side, until slightly brown on the outside but still moist on the inside.
  5. Serve warm with real maple syrup, pepitas, walnuts, whipped coconut cream, pumpkin butter... anything you like!
I'm an advocate for using whole eggs but in this recipe, I ditch two yolks because it results in fluffier french toast and eliminates that "eggy" taste.
Recipe by SOULBEET at https://soul-beet.com/fall-spice-french-toast/