Breakfast is served with this amazing Paleo French toast that actually works! Typical Paleo bread can often feel cakey, dense, and nut-based, which makes it hard to soak up the batter. Soaking too long leads to a soggy mess, and too little results in bread with scrambled eggs on top—not quite the French toast experience we’re after.
With this recipe, enjoy a bread that soaks up the batter perfectly, delivering that classic, spongy texture with a creamy, custard-like filling inside. It’s versatile for sandwiches, crostini, or toast, but shines in this French toast. Enjoy a Paleo breakfast that satisfies your cravings and feels like a true indulgence!
Ingredients
- 8 slices of Paleo Bread (use your preferred thickness)
- 1 cup full-fat coconut milk
- 4 large eggs
- ½ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- Butter or coconut oil for frying
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Instructions
- 1. In a bowl, whisk together the full-fat coconut milk, eggs, cinnamon, and vanilla extract until well combined.
- 2. Arrange the Paleo bread slices in a shallow dish, such as a pie plate or baking dish.
- 3. Pour the prepared batter over the bread slices, ensuring each piece is fully coated.
- 4. Let the bread soak in the batter for 1-2 minutes on each side, allowing the bread to absorb the creamy mixture.
- 5. Heat butter or coconut oil in a skillet or griddle over medium heat.
- 6. Fry the soaked bread slices until golden brown, about 2-3 minutes per side, for a perfectly crispy and custardy texture.
