French Toast (Dairy & Refined Sugar Free)


We’re a rugby loving household! Our life without a TV ended when this latest Rugby World Cup began. That’s how highly it’s ranked – the All Blacks cannot be missed on account of sleep or lack of viewing locations!
And somehow, somewhere along the line our little girl has picked up the notion to yell “Go Richie, Go!!!” whenever she sees someone running 🙂 (certainly makes her Dad proud!)

This time round, with the Rugby World Cup taking place in Europe, games are screening here at breakfast time – and it’s a perfect reason to whip up a delicious breakfast 🙂

Since the last Cup, we packed up and moved cities. Now we’re lucky enough to be living in the same city where the Flaveur Breads bakery is situated. They specialise in true, slow-rise, sourdough breads that have no additives, chemicals, or artificial flavourings. It’s delicious. If you go into their store (or any stockists) you’ll find an amazing range of gluten-free, rye, spelt, or organic unbleached flour loaves that are extra nutritious due to the sourdough process (check out more about it here)
When we’re not making our own homemade breads we pop in to the bakery (an activity our daughter LOVES) to try some of our favourites, and because, well nothing really beats that crusty outside, soft inside texture of a true loaf of bread 🙂

So this weekend, with the Rugby World Cup entering the quarterfinal series, as our All Blacks are set to face France, I thought it would be applicable to make some french toast. Because, well, no offence to any French folk, but we here are somewhat hoping the French team will be… toast.




French Toast (serves 4)

6-8 thick pieces of your favourite bread – slightly stale bread is ok! (I love the Flaveur Maugnanui Gold loaf but if you don’t have access to this than pick or make what suits you best)

Egg mixture:
3 free-range eggs
3 tbsp full-fat coconut milk
1/2 tsp cinnamon
pinch nutmeg
pinch salt
1/2 tbsp maple syrup (optional)

8 rashers bacon, cooked in a pan until crispy
4 bananas, fresh or seared (1 min on each side) in a pan greased with coconut oil
chopped pecans


Heat your pan over a medium heat, and grease well with coconut oil (about 1 tbsp)

Place all your egg mix ingredients in a wide shallow bowl and whisk to combine well.

Dip each piece of bread right into your mixture so it’s completely covered. Take it out, holding it over the bowl for a moment to drain off excess liquid, then gently place it in the pan. Cook for 3-4 minutes on each side, or until nicely browned. You may cook multiple pieces at a time (as many as fit comfortably in your pan) and repeat this until you have used all your slices of bread.

Slice and place on your plates to serve with your chosen toppings (I recommend bacon, seared banana, a sprinkle of cinnamon, and a dash of maple syrup – it’s a KILLER combo!!)

Enjoy with your favourite people, and…




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