Gluten-Free French Toast by Ducks & Dragons

Serves 4

Though Ducks & Dragons baker/owner Mina Makram wouldn’t divulge his gluten-free bread recipe, he did agree to share his recipe for French toast. For his version of the classic breakfast dish, he likes to add monk fruit extract, a zero-calorie sweetener, to lend some extra sweetness to the custard. Instead of powdered sugar, Makram garnishes the warm French toast with a drizzle of maple syrup, fresh fruit and a sprinkle of Swerve Sweetener, a powdered sugar alternative. Both monk fruit extract and Swerve Sweetener can be found online or at Whole Foods. 8 large eggs 1 13.5-ounce can coconut

milk 1 13.5-ounce can coconut cream 1⁄8 teaspoon cinnamon 1⁄8 teaspoon nutmeg ½ teaspoon kosher salt Monk fruit extract to taste

(optional) 8 slices day-old Ducks & Dragons Pullman loaf, or other brand of gluten-free bread, cut at about 1½ inches thick Ghee or coconut oil for

cooking Powdered sugar or Swerve

Sweetener Maple syrup Fresh fruit, such as strawberries, blueberries or bananas to garnish

Instructions: In a large bowl, whisk together the eggs, coconut milk, coconut cream, cinnamon, nutmeg, salt and monk fruit extract. Arrange the slices of bread in a large, high-sided dish and pour the egg mixture over the slices of bread. Let soak for 20 to 30 minutes.

Place a large griddle or skillet over medium-high heat. When the pan is very hot, add the ghee. When the ghee is bubbling, remove the soaked bread slices from the custard and place in the pan. Reduce the heat to medium-low and cook until golden brown, about 4 to 5 minutes. Flip the slices and cook another 3 minutes. (Depending on the size of your griddle or skillet, you may need to work in batches.)

Serve warm with a sprinkle of sugar, a drizzle of maple syrup and garnish of fresh fruit.