French toast is a delicious meal that many people think they have to give up when they begin eating wholesome, real foods. While it can definitely be a nutritional bomb full of empty calories, French toast can also be a yummy dish that can earn its place in a healthy, balanced diet. That’s why this is one of my favorite French toast recipes.
We’ll skip the gobs of added sugar that traditional recipes can lump in; sourdough bread has lots of flavor and vanilla extract adds natural sweetness. Ghee lends some extra health benefits, including lots of vitamins and a super “buttery” flavor, while real, nutrition-rich maple syrup is so much better than the syrup-like stuff they put out at diners.
And don’t forget the coconut milk — this stuff improves heart health, builds muscle and prevents you from feeling sluggish afterward.
This French toast recipe is ready in under 20 minutes. I love saving it for a weekend breakfast, brunch or holiday; you’ll want to savor every bite of this hearty breakfast!
We’ll start by slicing up a fresh loaf of sourdough bread into 8 slices. You could use pre-sliced bread, but the heartiness of a loaf holds up much better for French toast.
Next, let’s whisk together the eggs, coconut milk, vanilla and cinnamon. Don’t skip the benefit-loaded cinnamon — its got loads of antioxidants, anti-inflammatory properties and diabetes-fighting effects. If you’re feeling wild, add in a dash of nutmeg, too!
Drench the bread in the egg mixture, letting each slice soak for 2 minutes.
Now, heat a skillet over medium-high heat and add a tablespoon of ghee. Once it’s sizzling and hot, fry each slice of bread until crispy, about 3–4 minutes.
The bread is going to smell terrific, but resist the urge to remove it from the skillet too early. You don’t want soggy French toast. Add more ghee as needed between batches of bread.
Once all the bread is fried, crisp and ready to be devoured, serve with butter, maple syrup and fruit.
- ½ loaf crusty sourdough bread
- 5 eggs
- 1 cup coconut milk
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 6 tablespoons ghee
- Slice the bread into 8 slices.
- In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon. Drench the bread in the mixture, allowing it to soak for 2 minutes per piece.
- Heat a skillet over medium-high heat. Add 1 tablespoon of ghee to the skillet.
- Working in batches of 1–2 slices each, fry the drenched bread until crispy, 3–4 minutes per side. Add more ghee to the skillet in between batches.
- Serve hot with butter and maple syrup or fruit.
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