Add zest and flair to your usual breakfast meal. This number may lure everyone to your breakfast nook and have them asking for an encore!

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  • Preparation Time

    15 minutes

  • Cooking Time

    35 minutes

  • Difficulty Rating

    1

  • Serves

    6

Total Shares 0

Ingredients

  1. 6 slices SWG* or gluten-free whole grain bread
  2. 1⅓ cups / 320 ml organic grass-fed or vegan milk
  3. ⅔ cup / 160 ml organic soy or Greek yogurt
  4. 4 omega-3 or grass-fed eggs or 1 cup egg substitute
  5. ¼ tsp. / ½ g Stevia or monk fruit powder
  6. ¼ tsp. / ½ g orange zest
  7. 1 tsp. / 5 ml vanilla extract
  8. ¼ tsp. / 1½ g fine sea salt
  9. Coconut sugar (optional)
  10. Blackberries (optional)
  11. Apples (optional)

Directions

  1. In a bowl, whisk together the milk, yogurt, eggs, sweetener, orange zest, vanilla extract, and salt.
  2. Preheat your oven at 325°F / 160°C. Line a baking sheet with parchment paper.
  3. Lay the slices of bread on a wide tray and pour the milk mixture over slices.
  4. Let stand for 30 minutes before flipping the slices over. You can also soak the bread slices overnight in the refrigerator.
  5. Transfer custard-soaked slices to the prepared baking sheet, and place in the preheated oven.
  6. Bake the French toast slices for 35 minutes.
  7. Turn off the heat and keep warm in the oven until ready to serve.
  8. Sprinkle a small amount of coconut sugar over the bread slices and caramelize either with a blowtorch in crème brûlée fashion, or by broiling on high on the top rack for 3-5 minutes.

Fresh blackberries, apple slices and a sprinkling of your favorite syrup can be served if desired (1 cup / 150 g fruit or 1 Tbsp. / 15 ml syrup = 1 carb serving).

Serving Size: ֲ1 slice

Exchanges per Serving: 1 Carb, 1 Protein

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Comments 29

    • Ossie-Sharon

      Hi, linince. Of the options you listed, honey and maple syrup are fine (we don’t recommend agave, as it can work against your efforts here). However, note that unlike Stevia and monkfruit, honey and maple syrup have carbohydrates and so you need to be careful not to overdo. In this recipe, the two teaspoons (equivalent to the amount of powders listed) will not make a difference.

  6. Ossie-Sharon

    An alternative to a blowtorch is to caramelize the sugar in an oven, as follows:
    Set your oven on broil (high) and put your rack on the top shelf; preheat about 5 minutes.
    Fill an oven safe dish with crushed ice and water and place your custard dishes into the ice/water bath (the cold keeps the custard itself from cooking). Broil for about 3-4 minutes, until the sugar browns and hardens (do keep an eye on it).

  7. lisa260260

    @NikkiDynamite-I just read your post about having a torch laying around. I agree…. Then I read your screen name and laughed. If NikkiDynamite doesn’t have a torch handy, who else would! Regards…..

  8. lisa260260

    For my SWB I use Ezekiel 4:9 Sprouted 100% Whole Grain brand bread. There are several varieties and English muffins, too. In all the stores I’ve found it, it has been in the freezer section with other frozen ” health foods”. It’s very good, but may take some getting used to. It is not squishy and soft. Instead it is very firm and coarse. I love it when I have soup. Because it is coarse, it can really “sop up” the soup! It’s also good for French toast, but let it sit in the egg/ milk mixture a little longer so it can soak up the liquids. Maybe their website http://www.foodforlife.com can tell you where it’s sold. The email is info@foodforlife.com. They are in Corona, California USA
    I hope that helps!

  19. Maru

    Stevia is a potent sweetener originally from jungly areas of South Americas bordering Bolivia, Paraguay, Argentina and Brazil, it’s a plant, that has a strange aftertaste. It’s sold in white form more powdery than regular sugar, some manufacturers have ridden of the aftertaste with just a tiny amount giving a real sweet flavor. There is much info about it in the Internet, apparently healthier than most sweeteners.

  21. msfroggy01

    Stevia is an all natural sweetener that is 300-400 times sweeter than sugar; because of this the stevia extract is blended with dextrose. One packet has the approximate sweetening equivalence of 2 tsp of sugar. It is a 100% natural zero calorie sweetener from the maker of sugar in the raw. This product is naturally gluten-free and is suitable for people with diabetes. I use it to sweeten iced tea and for hot tea, put on cereal, all my baking that requires sugar. Anything calling for sugar! It dissolves well in both hot & cold beverages.

  25. hairart

    I have only just started the Trim Down plan and I think everyone has the same questin about the SWG bread, what I have found out so far, Whole Grain bread is the best choice if you can not get anything else, ask your shop to order it for you. I have also found a site in England that sell’s a lot of American foods. Hope this helps
    healthysupplies.co.uk

  26. Pearle7

    I can’t get SWG Bread here in Lincolnshire UK. I Live in a village (Woodhall Spa) and we have several shops but not one that does really unusual things. Could I use Whole Wheat Bread as well please?
    It sounds delicious. We have US visitors coming and I will give them these for Breakfast.

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