ahhh, there’s nothing more soothing in the morning than stirring up a brand new jar of almond butter.
especially when you know you’ll be spreading it on some crunchy, fluffy, buttery french toast {doused in maple syrup}.
Which is exactly what I had this morning. yum.
When it comes to french toast, i think the bread is one of the most important components.
I’ll use anything from cinnamon raisin eziekel bread to brioche. This time, i chose a fresh loaf of challah.
pretty, yes?
I sliced it into thick slices, so it could soak up all the eggy goodness.
Using a shallow dish, i stirred together some eggs whites {it’s all i had on hand}, almond milk, cinnamon, & vanilla extract.
Soaked the challah slices until they completely absorbed the egg mixture.
{they soaked up the mixture like sponges! – which is what I wanted because it adds to the soft and chewy texture of the french toast when cooked}
Heated up some coconut oil in a pan {on medium} and added the challah slices.
A couple minutes on each side and they were browned and ready to go.
I loved how the outside crust was crunchy, but the inside was soft and chewy.
so. good.
what’s your favorite bread to use when making french toast?
- now that i think about it…i don’t think i’ve ever met a bread i don’t like.
