Using the bread as slices

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.