Sunday Morning French Toast Bake

For recipe #26, I thought I would go with the lazy-Sunday-mornings-in-bed vibe, being that time of year again.  Once Christmas has concluded, all the holiday splendor, the glittering lights, the nostalgia and romance of this particular month, the remaining winter months seem to stretch on endlessly.  We long for something else to look forward to as the next few months of winter move along.  Am I right?

I have an answer to that.  Breakfast in bed is just one of many awesome things one can look forward to, especially during the winter.  I am thinking long, luxurious mornings lying side by side, engrossed in a riviting read, the covers creating a toasty cacoon.  A steaming plate of French toast, eggs and bacon to snatch bites of in between reading and chatting with your love as one relishes the morning away.

This recipe is just the ticket for the morning I have just described.  Make your own romantic Sunday morning, the details of which you will mold to your liking and preferences.  But this recipe?  Make this part of the deal and you cannot go wrong.  This recipe is both refined sugar-free and lactose-free.

Brookie’s French Toast Bake

4 eggs

¼ cup of coconut milk (or, if you dont mind dairy, regular milk works too)

1 tablespoon of cinnamon (I tend to use 1.5-2 tablespoons as I love cinnamon)

1 teaspoon of vanilla

1 tablespoon of coconut/palm sugar

1 tablespoon of butter, melted

½ loaf of day old bread (ideally French bread or Challah bread) (you can throw in a couple of croissants the mix up the texture if you like)


  1. Beat the eggs in a large bowl by hand using a fork.
  2. Add coconut milk, cinnamon, vanilla and palm sugar. Beat lightly by hand for 20 seconds or so to mix.
  3. Add in melted butter. Stir well to mix everything together.
  4. Tear or cut the bread into bite-sized 1-inch pieces. Once all the bread is in pieces, add to the milk/egg mixture.
  5. Stir well until all bread is coated with mixture and all the liquid has been absorbed.
  6. Pour into a lightly greased glass baking dish. Cover with foil.  Refrigerate for 30 minutes (or overnight if you prefer).
  7. Bake on 325 F/175 C for 25-30 minutes, covered.
  8. Serve warm with maple syrup!

This is GREAT for a romantic breakfast in bed, especially served with sides of eggs, bacon and fruit!


Serves 3-4 people

Leftovers can be stored in an airtight container in the fridge for up to two days.  Leftovers should be reheated before enjoying.



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