Dr. Petrucci's French Toast with Raspberries

Yield: 2 servings
Calories: 369
Theme: Breakfast
Rating:  This recipe has not been rated
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Ingredients

  • 4 slices coconut bread
  • 4 large eggs
  • 3 tbsp whole milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • coconut oil spray
  • 1 cup fresh raspberries
  • 4 tsp cocoa powder

Directions

In a shallow dish with a flat bottom, whisk together eggs, milk, vanilla and salt.

Place bread, one slice at a time, into the egg mixture and fully saturate each side.

Spray bottom of medium skillet with coconut spray and place over medium-high heat.

When pan is hot, place egg-soaked bread in pan and reduce heat to medium.

Let cook until the egg mixture is fully set and the toast begins to turn golden.

Flip and repeat on the other side.

Plate toast and top with raspberries.

Put cocoa in a fine mesh sieve and lightly dust French toast.

Serve immediately.

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