Strawberry French Toast Bake


Ever since March’s market, I have wanted to do a french toast bake. Well after this past weekend’s market, I dove in and made it! Isn’t it beautiful? Plus if you have the bread already made (like I did) it was easy to assemble. Initially I envisioned a blueberry bake, but there have been so many beautiful strawberries lately, I had to switch it up. Here is the bread that I used, although you are welcome to use any recipe you like. Feel free to play around with the filling. You could mix berries and do a trio of blueberries, blackberries and strawberries. You could try like an apple pie filling with maybe a caramel drizzle. Looking at this picture just now, I thought that I could have drizzled a little Enjoy Life over the top. In the fall, a pumpkin french toast option with toasted pecans would be yummy. On the original blueberry that I had planned, I was going to toss in a little unsweetened shredded coconut. Skies the limit, get creative.

Strawberry French Toast

• 7 pasture-raised eggs
• 1/3 cup melted coconut ghee
• 1 Tbsp raw honey
• 3 Tbsp coconut milk
• 1/2 tsp sea salt
• 1 tsp baking soda
• 3/4 cup coconut flour

  • 3 eggs
  • 2 pints of strawberries
  • 2 tbsp cinnamon
  • 1/4 cup maple

Let’s Make it Happen: Begin by making the bread. I whisked the eggs. Add in the coconut ghee (or anything similar like just coconut oil or ghee or raw grass-fed butter or macadamia oil), honey, coconut milk. In a separate bowl mix the sea salt, baking soda, and coconut flour. Now combine the two bowls. Mix so the batter is smooth. Bake @ 350 for 50 minutes.  Let the bread cool. Slice and cut the bread into cubes. Beat three eggs with 1 tablespoon of cinnamon. Throw some cubes in there to soak up the eggs. Place into a pan. Bake @ the same 350 for about 10 minutes. Rinse and dice the strawberries. Toss with maple and the rest of the cinnamon. Add to the bread and bake for another 25 minutes. Enjoy!




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