French toast isn't really French toast without real French bread. My LFG sourdough baguette make terrific lectin free French toast. Here's how.
Real French toast is made with a stale French bread. The dry old bread soaks in eggy cinnamon custard and breathes new life as a sweet breakfast delight. My LFG sourdough and Lakanto's Maple Flavored Syrup and a few other special ingredients make this otherwise off-limits treat fair game for Paradoxers.
Start with real sourdough made with compliant flours and LFG sourdough starter to get the taste and texture of real sourdough bread. For cheaters, use my LFG sourdough starter with California Country Gal bread mix and skip all the eggs and vinegar. Let's get to the recipe shall we?
Lectin Free Gourmet French Toast
12 Slices Old LFG Sourdough Bread
1 C Milk (use your favorite compliant milk)
1 T Lakanto's Classic Monk Fruit Sweetener
1t Pure Vanilla Extract
1 t Ground Cinnamon
1/4 t Salt
1 T Grassfed Butter or Ghee (for griddle)
1 T Confectioners Swerve (for dusting)
1 C Wild Frozen Blueberries (garnish)
Lakanto's Maple Flavored Syrup (for serving)
Step 1: Make the Custard
In a shallow baking dish, like a 9 x 13 cake glass, whisk eggs, milk, vanilla, cinnamon and salt until very well blended.
Step 2: Soak the Bread
Place all the bread slices in the custard mixture. Let soak for about 5 minutes until all the custard is absorbed by the bread.
Step 3: Toast the Bread
Heat your griddle or large frying pan to medium. Coat with butter or ghee. Toast as many pieces as will fit on the griddle or pan. Toast each side for about 2 minutes or until you achieve a golden, toasty brown.
Step 4: Plate the French Toast
Place three slices on each plate, dust with confectioner's Swerve and garnish with fresh or frozen wild blueberries. Serve with Lakanto's Maple Flavored Syrup.