According to our monthly meal plan for August, on Saturday morning we were supposed to have cinnamon rolls from Mama Pea’s new book. However, for the last week I had been craving french toast. So, our plans changed. Instead I thawed the last loaf of homemade cinnamon swirl bread overnight and we had french toast.
Oh me. Oh my. Did we have french toast!
Topped with mashed banana, raspberries and mango… and a side of failed frittata. 🙂 Apparently my cast iron skillet is a little too wide to make a frittata for three. Instead of a frittata, we enjoyed scrambled eggs with our french toast. Either way, the eggs + egg whites were delicious with fresh garden tomatoes, spinach, mushrooms and basil.
This was such an easy weekend breakfast that it could easily be made any day of the week. This is hands down one of the best meals we have had in quite a while. Ah-mah-zing!
Kefir French Toast
6 slices day old or previously frozen organic whole grain bread
2 farm fresh eggs
1/4 c kefir
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp maple extract
1 tbsp coconut oil, divided
Preheat oven to lowest setting (175°) and place a baking sheet lined with parchment paper or lightly sprayed with oil in preheating oven.
Preheat a large skillet over medium heat. I used my cast-iron skillet.
In the meantime, whisk together eggs, kefir, cinnamon and extracts.
Add 1 tsp coconut oil to the skillet and swirl to distribute evenly.
Working in batches, dip both sides of each slice of bread in the egg mixture and carefully transfer to the hot skillet, adding additional coconut oil as needed. Brown eggy bread on both sides and transfer to baking sheet in oven.Serve hot.