You should probably have some french toast for breakfast tomorrow. I'll admit that normally I'm more of a waffle or pancake gal, but this french toast was so good. Saffron and coconut work so nicely together, and the contrast between the toast's crispy edges and chewy, moist centre is so moreish. A breakfast highly recommended for Sunday late-breakfast vibes, a table of people, or to fight Monday-itis.
Now, french toast is a meal that relies on good bread. Really good bread. I'm sure we've all been scarred by horrible experiences with gluten-free bread (cardboard/paper shavings). Sol Bread's gluten free sourdough (!) megagrain is really good bread, and so moist and flavourful (psssst: you can order it online!). I'm one of their new brand ambassadors, if you've been following me on Instagram, you'll know that I was already a BIG fan. So I'm beyond excited to be working with a company that has done so much hard work to cater for people with dietary requirements! Also: gluten free sourdough means that those who avoid gluten can still reap the benefits of sourdough. Yes please.
So back to the french toast, traditionally made with loads of sugar, milk and egg, this is a significantly higher-vibe version. Coconut milk, saffron, minimal sugar. Sol's gluten free megagrain has a small amount of honey already, so I decided to roll with that vibe and serve with a generous drizzle. If honey isn't your thing, maple would also be great. You can make this with regular bread too, of course, but don't forget the quality -- you don't want your bread falling apart in the pan! Naturally, this french toast lends itself to all sorts of fancification: cashew cream, coconut yoghurt, cacao nibs, etc would all make most delicious toppings. Because fancy breakfast are always necessary.
COCONUT + SAFFRON FRENCH TOAST
270 ml/1 can/1 cup + 1 tbsp coconut milk
pinch saffron threads
pinch ground vanilla (or 1 tsp extract)
pinch sea salt
1 tbsp flax meal
1 tbsp hot water
8 slices Sol Breads Gluten Free Mega Grain Sourdough
1 tbsp coconut oil, for frying
raw sugar, to sprinkle
fresh fruit, chopped nuts, honey, to serve
Whisk milk, saffron, vanilla, salt, water and flax in a bowl and set aside for 15 minutes, to allow the saffron to soak. Pour the wet mixture into a large, shallow dish and lay bread slices in a single layer. Soak for 5 minutes on each side. Meanwhile, heat a frying pan over medium heat, then add coconut oil. When the bread has finished soaking, place the soaked slices in the frying pan (you will probably have to do this in batches), sprinkling the top side of the bread with sugar. Cook for 5 minutes each side, until golden and crunchy around the edges. Serve immediately with fresh fruit, chopped nuts, and honey to drizzle.