Strawberry Shortcake French Toast

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Strawberry Shortcake French Toast

Today I'm sharing one of my favorite breakfast recipes with you. Strawberry Shortcake French Toast. This is such a yummy way to start the day. Perfect for lazy Saturday mornings, or maybe you're up extra early on a weekday and it's someone birthday. Or maybe it's Valentine's Day, or your anniversary, or one of your children's birthdays.

The french toast recipe is super simple. All you need is six slices of bread, preferably day old, one can or 14 ounces of coconut milk, and two eggs.

Scramble the eggs in a wide bowl, add the coconut milk, mix. Soak the bread for five minutes or longer until soggy.

Heat a griddle and slather with butter or coconut oil or even bacon grease.  Carefully lift the slices using a spatula and slide onto the griddle. Fry on each side until lightly browned.

Serve with sliced strawberries on top. Add honey if you need more sweetener.

If you don't have day old bread, you're going to have to make this loaf of bread first. The recipe comes from one of my newest books, Baker's Dozen Sweet Quick Breads *Amazon affiliate link. It is Volume 1 in my Coconut Flour Baked Goods series.

Baker's Dozen Coconut Flour Baked Goods Volume 1

The recipe is the Coconut Date Bread and it is delicious. You'll need the loaf to be completely cooled down (preferably overnight) before you make the French toast. If the bread is a day or two old, even better!

Coconut Date Bread

Coconut Date Bread

  • 7 large whole eggs (343 grams)
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut oil, soft or melted
  • 1/3 cup honey
  • 1 small ripe banana
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 cup coconut flakes, unsweetened
  • 1/2 cup coconut flour, packed (84 grams Nutiva brand)
  • 1/2 teaspoon baking soda
  • 1/2 cup dates, chopped
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  3. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  4. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift flour.
  7. Add the coconut flour to the bowl and mix at medium speed until all ingredients are fully incorporated.
  8. Add dates and mix together.
  9. Add baking soda and mix together quickly.
  10. Pour batter immediately into the bread pan.
  11. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  12. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  13. Remove from pan using parchment paper “handles” and place on a cooling rack.

Strawberry Shortcake French Toast + Coconut Date Bread Recipe
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 12
 
Two recipes! Coconut Date Bread made into Strawberry Shortcake French Toast.
Ingredients
  • BREAD INGREDIENTS
  • 7 large whole eggs (343 grams)
  • 2 tablespoons apple cider vinegar
  • ½ cup coconut oil, soft or melted
  • ⅓ cup honey
  • 1 small ripe banana
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • ½ cup coconut flakes, unsweetened
  • ½ cup coconut flour, packed (84 grams Nutiva brand)
  • ½ teaspoon baking soda
  • ½ cup dates, chopped
  • FRENCH TOAST INGREDIENTS
  • 6 slices day old Coconut Date Bread
  • 14 ounces coconut milk
  • 2 eggs
  • 6 strawberries
Instructions
  1. BREAD INSTRUCTIONS
  2. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  3. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  4. In a large mixing bowl, combine eggs, apple cider vinegar, coconut oil, honey, banana, sea salt, vanilla, cinnamon, and coconut flakes.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Add flour to bowl, mix well.
  9. Add dates and mix together.
  10. Add baking soda and mix together quickly.
  11. Pour batter immediately into the bread pan.
  12. Place in a preheated oven. Bake 35 minutes. Lightly cover with a tent of aluminum foil and bake for 20-25 more minutes.
  13. Loaf will feel firm to the touch when done. If the loaf is nicely browned but the middle of the loaf still feels as if it may not be fully done you may turn off the oven and leave the loaf for 10 more minutes. This will usually allow the loaf to finish baking fully.
  14. Remove from pan using parchment paper "handles" and place on a cooling rack.
  15. The loaf pan I used was metal and measured 8.5" x 4.5" x 2.5. Norpro 3849 or Fox Run 4854.
  16. FRENCH TOAST INSTRUCTIONS
  17. Scramble the eggs in a wide bowl, add the coconut milk, mix.
  18. Soak the bread for five minutes or longer until soggy.
  19. While soaking the bread, heat a griddle and slather with butter or coconut oil or even bacon grease.
  20. Carefully lift the slices using a spatula and slide onto the griddle.
  21. Fry on each side until lightly browned.
  22. Serve with sliced strawberries on top.
  23. Add honey or maple syrup (if you aren't doing the GAPS Diet) if you need/want more sweetener

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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