Recipe For Baked French Toast

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You guys —

This recipe for baked French Toast!

Is so G O O D!

You make it the day before and just pop it in the oven on the morning you’re going to eat it, so it’s perfect for Thanksgiving or Christmas morning.

And I make it with coconut sugar and Kithul syrup*

so it’s low glycemic!

NOTE: You can always make it the regular way by just using corn syrup and brown sugar.

So how do you make the best baked French toast ever?

I’m so glad you asked!

RECIPE FOR BAKED FRENCH TOAST:

2 TBSP Kithul Syrup* (see below) or agave nectar or raw honey (OR: use 2 TBSP corn syrup instead)

1 cup brown coconut sugar (OR: use 1 cup brown sugar instead)

1 large loaf of day-old, unsliced, sourdough French bread

5 TBSP butter

1 1/2 cups milk

1 tsp vanilla

5 eggs

Sour cream and fruit for topping

*Kithul Syrup (or Treacle) is a natural syrup from the Caryota palm tree that grows in Sri Lanka. It’s low glycemic and very similar to natural maple syrup, without the maple flavor and more of a caramel flavor. I think the MD brand is the best and I order it HERE for $3.99 a bottle and they ship it to my door.

Slice the bread into 2 inch thick slices and cut off the crust. Set aside.

Heat the syrup, coconut sugar and butter in a small saucepan until bubbly.

Pour the mixture into a 9 x 13 pan.

Nestle the bread slices into the sugar mixture in the pan.

Mix together the eggs, milk and vanilla

and pour it over the bread.

Cover with foil and refrigerate overnight.

In the morning:

Bake uncovered in a preheated oven at 350 degrees for 45 minutes.

To serve, loosen the edges from the pan sides and cut between the bread slices. Remove each piece and serve immediately, syrup side up.

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Top with sour cream and fruit.

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And ENJOY!

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