Yields: 6-8 serving
Prep Time: 15 minutes
Total Time: 1 hour
Basically undetectable, avocado makes this French toast taste creamy and rich, yet adds extra nutrition bringing potassium, vitamin E and healthy fats to the dish.
1 cup avocado
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/4 cup brown sugar, plus 1 tablespoon for bottom
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoon avocado (or preferred) oil
8 slices of bread
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine avocado, eggs, milk, vanilla, 1/4 cup brown sugar, and salt in a food processor.
3. Tear 8 or so slices of bread (I use sprouted grain or gluten free*).
*If you use gluten free, the pieces tend to be smaller, so you might want to add an extra slice or two.
4. In a 9 x 13 (exact size can vary, but use similar dimensions) dish, coat the bottom with 2 teaspoon of avocado (or preferred) oil and sprinkle 1 tablespoon of brown sugar on the bottom.
5. In a bowl, combine the avocado mixture and the torn pieces of bread until well combined.
6. Pour the soaked bread pieces into the coated dish. Mix together the remaining tablespoon of brown sugar and cinnamon. Sprinkle on top of the French toast.
7. Bake at 350 degrees for about 40-45 minutes. Remove from oven. Serve with maple syrup, powdered sugar or eat on its own!
My husband’s favorite food is French toast, which luckily, is a favorite among all family members. I mean, seriously, carbs, sugar, butter – what is not to like??? But knowing me, I always mess with heavier recipes to lighten them up and see where I can get a little extra nutrition in the dish. And that’s exactly what I did here!
Although, when I mess with other recipes, the stake isn’t too high. But French toast, now this one requires quite a bit of discernment, as the judge is extremely particular about a dish that has been a favorite since childhood.
The pressure was on, and I was ready. I figured I’ve had successful recipes starring avocado, and this shouldn’t be any different. The key was to make the avocado smooth enough to mix right into the milk mixture of the French toast. Now, I will say, the color, especially prior to baking, can be a little off-putting. It’s green. Like a shadow shade of Shrek. But hold out on the judgment. This has a lot of health benefits, has less unhealthy fat and less sugar than your usual French toast recipe.
I chose to keep the traditional elements, whole milk, eggs and a bit of brown sugar. Additionally, eggs are rich in brain-boosting choline, protein and iron. Granted, there are less of these ingredients, but a little goes a long way and helps to maintain the flavor of the dish to make is irresistible!
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