Satisfy your craving for French toast with slices of sourdough pan-fried to a perfect golden crisp perfection.
And up that craving by topping the French toast with cooked apples, fresh blueberries, chopped pecans, shredded coconut and finely some real maple syrup.
It couldn’t get any better. Or maybe it can, with this mouthwatering Strawberry Mascarpone Stuffed French Toast or maybe this very delicious Banana Cajeta French Toast Stack.
Apple-Berry Topped Sourdough French Toast
2 medium apples, color is your choice
1/2 cup blueberries
2 large eggs
2 large slices Sourdough bread
1/4 cup coconut milk
8 ounce coconut water
1 teaspoon corn starch
1-2 teaspoons coconut sugar
1/2 cup pecan pieces
1/2 cup shredded dried coconut pieces
Note: Ingredients above make for 2 servings
Core one apple, leaving skin on and add slices to a food processor, or blender. Add the coconut water and processes.
Next, over a medium sauce pot strain the pureed apple. Once the juice has drained, save the puree in a glass bowl. Add some lemon juice, and coconut sugar, and you have fresh homemade applesauce. Save in the refrigerator and eat within 3 days.
With the other apple, leaving skin, core, remove seeds, and slice thick pieces into thin slices.
Add apple slices to the sauce pot. Bring apple slices to a soft boil. Next, add corn starch to a little water, and stir into sauce pot. Continue stirring until juice thinks some. Do not over boil the tapioca, as it can loss its thickening ability.
Next add coconut sugar and stir in until well combined. Remove from heat and set aside.
Break eggs into a dish and add coconut milk, and mix together.
Heat a large ceramic coated skillet over medium heat. Add 1 to 2 teaspoons of grass fed butter, and melt. Coat both sides of sourdough slices and add to pan. Cook both sides until golden brown, but not burnt.
On individual plates, add 2 slices French toast and spoon on cooked apples with syrup.
Top with 1/4 cup blueberries, pecan pieces, and shredded coconut. Serve and enjoy.
Try These Breakfast Favorites
- Blueberry Lemon Buckwheat Pancakes
- Tender Banana Buckwheat Pancakes
- Almond Flour Coconut Cream Pancakes
More Deliciously Yummy Recipes
- Trofie Al Rosso Pesto
- Indian Ginger-Tomato Curried Kidney Beans
- Rosso Pesto (Sun-Dried Tomato Pesto)
- Dandelion Greens With A Lemon Yogurt Coriander Dressing
- Cooking With Cumin
Oh my tastebuds!
Tis the end of the summer – how goes it?
The kids are now all in school & we’re on a new routine.
My son just started college today.
Oh – where does the time go?
Hey RoSy. All is good, as good can be. Has your son decided what he wants to pursue? Yes time gets away. I ponder now again about that with my boys – they were barely just starting kindergarten yesterday (they are 23 and 19 😐).