French toast was first described in Apicius – a collection of Latin recipes in the 4th century – as simply aliter dulcia (“another sweet dish”): “Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve“.
Alternative names include “eggy bread”, “Bombay toast”, and – my favourite – the “poor knights of Windsor” (french toast served with jam and maybe cream and a rich 500 year old history).
This modern version adds some nutritious wholefood ingredients with a basis of sourdough bread – a great breakfast for any day of the week!
- 150ml milk
- 100g banana (chopped)
- 2 eggs
- ½ tsp ground cinnamon
- 8 slices sourdough bread
- 2 tablespoons raw buckwheat
- 2 teaspoons coconut oil
- 130g (½ cup) Greek yoghurt or coconut yoghurt
- 125g fresh raspberries
- 1 tablespoon maple syrup
- Seeds of ½ pomegranate
- Maca powder, to dust (optional)
- Blend the milk, banana, eggs and cinnamon for 20-30 seconds or until smooth. Transfer to a large dish. Place the bread slices in the milk mixture, pressing down on them so they absorb as much of the mixture as possible. Set aside for 10 minutes to soak.
- Meanwhile, place buckwheat in a small frying pan over medium-low heat. Cook, stirring constantly, for 5 minutes or until golden. Transfer to a bowl. Set aside.
- Melt half the oil in a non-stick frying pan over medium heat. Cook 4 soaked bread slices for 2-3 minutes each side or until golden and cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining oil and bread.
- Divide the French toast among serving plates. Top with the yoghurt, raspberries and pomegranate seeds. Drizzle with the maple syrup and sprinkle with the buckwheat. Dust with maca powder, if using.