Page 98 - 28_Days_of_Clean_Eating.sanet.cd

Baked Banana French Toast

Vegetarian
Say hello to French toast that is good for you! Since bread is the
star here, use a good quality sprouted-grain or whole-wheat bread.
Coconut is used for the oil and sugar, making it a clean eating
choice. If you want to make it ahead, prepare the casserole through
step three, cover, and refrigerate overnight. The next morning, let
it stand at room temperature for 30 minutes before baking. Yum!
Double It: Feed a crowd with this family favorite. Double all of the
ingredients and bake it in a 13-by-9-inch baking dish.

Coconut oil, for greasing ½ teaspoon ground cinnamon
6 slices frozen sprouted-grain ¼ teaspoon freshly grated
bread, thawed and halved nutmeg
2 bananas, sliced 1 teaspoon pure vanilla extract
3 eggs ¼ cup coconut sugar
1½ cups milk Pure maple syrup, for serving
1. Preheat the oven to 350°F.
2. Grease an 8-inch-square baking dish with coconut oil.
3. Arrange the bread slices in the prepared dish, cutting the bread
in half, if needed. Place sliced bananas in between bread slices.
4. In a large bowl, whisk together the eggs, milk, cinnamon, nut-
meg, vanilla, and sugar. Slowly pour the mixture over the bread
slices. Press the bread to allow it to soak up the egg mixture.
5. Bake for 45 to 50 minutes, or until the eggs are set and the casse-
role is golden brown.
6. Cool slightly. Cut the casserole into servings and drizzle with the
maple syrup.
Serves 4. Prep time: 10 minutes. Cooking time: 45 minutes. Total time: 55 minutes.

Per serving: Calories: 315 Fat: 5.3g Saturated Fat: 2.2g Protein: 13.8g
Carbohydrates: 53.1g Fiber: 6.4g

Breakfast 97