Us­ing the bread as slices

Better Homes and Gardens (Australia) - - Recipespec­ial -

Gluten-free co­conut French toast Prepa­ra­tion time: 10 mins plus 15 mins soak­ing Cook­ing time: 20 mins Serves 4 (2 slices each)

4 free-range eggs ¾ cup milk ¼ cup co­conut milk pow­der ¼ cup caster sugar 8 slices Ab­bott’s Vil­lage Bak­ery

Gluten Free Soy & Lin­seed bread 40g un­salted but­ter, chopped 4 tsp ex­tra vir­gin olive oil Sliced ba­nana, co­conut­flavoured yo­ghurt, maple syrup, toasted co­conut chips and blue­ber­ries, to serve

1 Pre­heat oven to 180°C. Put a wire rack on a large oven tray. Whisk eggs, milk, co­conut pow­der and sugar in a large shal­low bowl. Add bread in a sin­gle layer and set aside for 10 min­utes to soak. Flip bread and soak for a fur­ther 5 min­utes. 2 Heat ¼ of the but­ter and 1 tsp of the oil in a large non-stick fry­ing pan over a medium heat un­til but­ter melts. Put 2 soaked bread slices in pan and cook for 2 min­utes each side or un­til golden brown. Trans­fer French toast to pre­pared tray, cover loosely with foil and keep warm in the oven. 3 Re­peat Step 2 three more times with re­main­ing slices, but­ter and oil. 4 Stack French toast with ba­nana, yo­ghurt, maple syrup, co­conut chips and blue­ber­ries. Serve im­me­di­ately.

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