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Almond Butter Stuffed Vanilla Coconut French Toast

French Toast is probably my most favorite breakfast ever. Anyone else? I was craving it this morning, but considering it was Tuesday morning at 8 a.m. and I didn’t really want to end up in a sugar coma by 9, I decided to come up with a still delicious but no sugar added version for breakfast. Introducing: Almond Butter Stuffed Vanilla Coconut French Toast for one! That’s a mouthful. Literally. :)

almond butter stuffed french toast

Here are the ingredients, ready to go. I used my favorite Ezekiel cinnamon raisin sprouted grain bread as the bread in the recipe, and I suggest you do the same. Not only is it delicious, but it’s higher in protein than normal bread, too!

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For the milk, I used this Almond Breeze vanilla almondmilk & coconut milk blend. Mmmm… so good.

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The recipe was quick and easy as could be, too, in true weekday morning fashion. Here it is! Scroll down for some photos of the process. :)

 

Almond Butter Stuffed Vanilla Coconut French Toast

by fANNEtastic food

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: pan sear breakfast whole wheat/grain vegetarian sugar-free bread almond butter

Ingredients (1 serving)

  • 2 slices Ezekiel cinnamon raisin sprouted grain toast
  • 1 Tbsp. almond butter
  • 1 egg, whisked
  • 1/4 cup Almond Breeze Vanilla Almond Coconut almondmilk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 Tablespoon coconut oil (or butter)

Instructions

Spread almond butter between the two slices of bread like a sandwich.

Whisk together the egg, almondmilk, cinnamon, and vanilla extract in a shallow bowl.

Heat the coconut oil in a pan over medium high heat.

Dip sandwich into the egg/almondmilk mixture and flip until fully coated. Transport to pan and cook 2 to 3 minutes per side or until golden brown.

Serve hot topped with sliced banana or berries.

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I always feel like french toast is some serious weekend breakfast that takes forever and I can’t possibly handle making on a weekday morning, but making it this morning reminded me how easy it is. It was ready in minutes!

For this recipe, the first step is to spread the almond butter in between the two slices of bread like a sandwich.

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Then, dip the sandwich into the egg/almondmilk mixture, coating it fully.

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And then pan sear it in the coconut oil!

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Et voila! That was easy.

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I served mine with some sliced banana and extra shakes of cinnamon. Berries would have been delicious here, too, but we’re all out! If you want, you can also add a drizzle of maple syrup. :)

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Enjoy!

What’s the best French Toast you’ve ever had?

This post is sponsored by Almond Breeze.

Comments

  1. 1

    Oh My that looks fantastic! Quick question…I bought the 4:9 Ezekial Bread and within 4 days it had started molding? I buy it frozen, does it need to stay frozen or refrigerated? :(

    • 2

      Yes, I store mine in the freezer because I don’t eat it quickly enough. Since it’s sprouted and doesn’t contain preservatives/chemicals like other bread it won’t last long on the counter!

      • 3

        oh thank you! That makes a lot of sense…I def. love the taste of the original and the cinnamon raisin sounds fantastic! :)

  2. 4

    Love that cinnamon raisin ezekial bread too! French toast DOES sound good!

  3. 5

    These look great. The best french toast I’ve had was stuffed with all kinds of amazing, bad for you, stuff and topped with caramelized apples! So good!!

  4. 6

    That sounds like something they should serve at diners or breakfast places. Yumm!!

  5. 7

    Holy YUM! I was surprised how quick that is to make. And I love that bread. Note to self: head to Trader Joe’s for more this week. Great recipe!

  6. 8

    I need to find that bread somewhere. this looks delicious!

  7. 9

    When I was in high school, my mom would make me “french toast” with Ezeikel bread – it was SOOOO GOOD :) She literally just dipped the slices of bread in egg and coated it with rice bran… SCRUMPTIOUS- I miss it!

  8. 10

    I love that this is a single serving! I’ve had some pretty tasty french toast at brunch before, I think it has a lot to do with the bread!

  9. 11

    What a fANNEtastic idea! Definitely going to try this one out!

  10. 12

    Love healthified French toast! I make a whole heap of different vegan versions! Yum!

  11. 13

    The raisin Ezekiel is my favorite, soo yummy. This looks like a great recipe! :)

  12. 14

    Yum. Making this tomorrow morning!

  13. 16

    Yum this looks devine! Thanks for sharing :D

  14. 17

    Ezekiel raisin bread is my favorite, too!! So, so good. Can’t wait to try this breakfast!!

  15. 18

    I love french toast! Ezekial is my favorite bread for the chew factor! And the fact that sprouted grains are more easily digested makes it better for people who are gluten sensitive. Thanks for sharing!

  16. 19

    This sounds incredible! I haven’t made french toast in ages so I think I will be adding this one in to the weekend breakfast lineup!

  17. 20

    Sounds fabulous! I usually make just normal french toast (with Ezekiel as well!) and then spread nut butter on the top .. This is a new spin on it which I have to try! Thanks for sharing.

  18. 21

    I am SO dying for this!! Lately I’ve been beyond obsessed with that exact bread toasted and smeared with raw, creamy almond butter and cinnamon. I am totally making this for breakfast tomorrow.

  19. 22
    Paige Callahan says:

    Made this for my boyfriend yesterday after I saw it on here, he loved it! I used earth balance crunchy coconut peanut spread instead of almond butter through and also out in shredded coconut,

  20. 23

    I’ve made this 3 times since you posted it – who knew really good french toast could be a relatively quick week-day breakfast? It’s definitely a new staple. thanks!

  21. 25
    Jo Lynn says:

    I’ve been wanting to make this ever since you posted it. I finally got around to it today. The only change I made was putting sliced bananas BETWEEN the bread to “super-stuff” it. With some banana slices on top, it tasted really decadent (in a healthy sort of way). My husband and I re-dubbed it “the Elvis Special.” Thanks for the great breakfast idea!

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