Cinnamon Raisin French Toast
I had to force myself to take a photo of this delicious breakfast before diving in. It was definitely worth it because as it patiently waited to be devoured, it absorbed the agave nectar and somehow reached the perfect crispiness around the edges. This may not be the best choice for a routine breakfast, but it is certainly a wonderful treat for the weekend. I know there is much debate about agave nectar and its pros and cons, and because of that, we use it only on occasion rather than making it a regular indulgence. It makes the times we do have it even more enjoyable! In keeping with the majority of my recipes, this one is no different in that it is quick and super easy. I believe this french toast will be a hit with kids and adults alike!
- 2 slices cinnamon raisin Ezekiel sprouted whole grain bread (found in the freezer section of your grocery store — plain Ezekiel would work, too.)
- 1 egg
- 1 tsp milk (I used unsweetened vanilla almond milk)
- dash of sea salt
- 1 tsp cinnamon
- 1-2 tbsp coconut oil
- Heat coconut oil in frying pan over medium-high heat.
- Whisk together egg, milk, salt, & cinnamon.
- Dip both sides of bread in egg mixture and immediately place in hot oil.
- Allow to cook for approximately 2 minutes each side or until it reaches a golden color.
- Remove from oil and place on paper towel to drain for a few seconds.
- Drown toast in agave nectar or honey. (I used maple flavored agave nectar.)