Breakfast for lunch. A brilliant concept, especially for parents who don’t have the time to prepare meals on a busy week night…or for those nights (that we’ve all had) when one lacks the necessary creativity in the kitchen to prepare a proper family meal.
These coconut cinnamon french toast fries are a twist on the quintessential breakfast food, with a touch of earthy cinnamon, buttery coconut oil, and they’re the perfect size for little hands to grab and munch on. Crispy on the outside, chewy on the inside and light and fluffy, as fresh french toast should be!
I prepared this caramelized banana maple compote as a dipping sauce for the fries, which the kids loved! (Nothing gets them more excited about eating than when it’s with their hands, right?)
The compote is easy to make (recipe below), and is a healthy way to add some natural sweetness to the dish, rather than adding refined sugars.
Staying true to the theme of ‘breakfast for dinner’ I served this french toast alongside some freshly made Mini Tex-Mex Frittatas (that the kids helped me prepare!).
4 slices bread of your choice
2 large organic eggs
1/2 tsp. cinnamon
1/4 tsp. ground flax or wheatgerm (optional)
3-4 tbs. extra-virgin coconut oil
Caramelized Banana Maple Compote
(Yields about 1 cup)
1 small ripe banana, thinly sliced
1/2 cup organic maple syrup
crushed pecans or walnuts for garnish (optional)
Heat maple syrup on medium heat for 3-4 minutes or until bubbly and thickened. Add the bananas and cook for 2-3 minutes or until softened and well-coated with the maple syrup. The compote will have a slightly liquid consistency but will thicken as it cools.
Whisk eggs in a small bowl with the cinnamon. In the meantime, heat the coconut oil in a large pan (large enough to fit all the slices of bread) on medium heat for 2-3 minutes until lightly bubbling.
Dip each slice of bread (one at a time) into the eggs, turning to coat all sides. Add the slices to the frying pan and cook for 2-3 minutes per side or until lightly browned on both sides.
Set the french toast aside until cool enough to handle then cut into 1 inch strips.
Garnish with icing sugar (if desired), crushed nuts and/or fruit, such as bananas or blueberries as a fresh accompaniment to the french toast.
Drizzle the compote over the warm french toast or serve as a dipping sauce for the kids.