French Toast

It would be an understatement to say that we are tired of eating eggs for breakfast, so I've been looking to branch out.  I had part of a loaf of nut butter bread left over and decided to try an old favorite of ours, french toast.  This bread is soft and spongy and worked very well!

To make french toast, first make a loaf of the Nut Butter Bread:
http://grainfreefoodie.blogspot.com/2009/09/nut-butter-bread.html

In a large, flat dish (such as a Pyrex baking dish), put three eggs and several tablespoons of coconut milk.  You may also want to add a dash of vanilla extract and or cinnamon for flavor.  Blend with a fork.

Place slices of the bread in the dish to soak, making sure to flip them over so they soak up the liquid on both sides.  Take care not to soak too long or the bread will come apart when yu try to remove it.  Cook them on a hot greased griddle or skillet, on both sides, until they are brown. 

Serve with butter or ghee, honey, homemade SCD-legal jam, fruit compote, stewed prunes, or honey lemon syrup.  To make honey-lemon syrup:

1/4 C honey
juice of half a lemon
vanilla (optional)

Combine the first two ingredients in a saucepan and heat over medium heat. They will heat up and become much thinner very quickly. Turn off heat, and add vanilla, if using. At this point you can further thin the syrup by adding in some filtered water.

This would also be good with a different fruit juice, such as pomegranate or cherry. The Knudsen's Just Juice line is supposed to be acceptable for GAPS, and this could offer some welcome variation.