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My girls have always loved french toast.

When we switched to real/whole/traditional foods over 3 years ago, French toast was an easy food to convert to real foods.

Using eggs from free-range chickens and real milk along with sourdough bread makes a terrific breakfast/brunch or even quick dinner.

Topping the sourdough French toast with a nut and fruit syrup takes this simple dish up a notch or two and creates something almost gourmet. Well, about as gourmet as it gets from my kitchen!

I share two different versions of this syrup that use the same concept but slightly different preparation methods. We tend to eat the apple version more often, since apples have a longer shelf-life and are part of our larder.

French Toast

Loaf of sourdough bread sliced thick or thin (your choice)
6 eggs
3/4 cup milk
1-2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla
2 teaspoons honey (or other natural sweetener)

Combine eggs, milk, cinnamon, nutmeg, vanilla and honey in a baking dish (I often use a 9×13 pan but any shallow dish will work).

Place a single layer of bread in egg mixture.  Allow to set for 2 to 3 minutes on each side of the bread.

Meanwhile, heat your skillet(s) or griddle to medium hot (I don’t have a griddle so use two cast iron skillets).  Add a little ghee or other healthy cooking fat.

Cook your egg battered bread about 4 minutes on the first side and 2 to 3 minutes on the second side until done to your liking.

Top with butter as the bread comes off the heat.  Serve plain or with honey, maple syrup, yogurt, fruit or one of the nut and fruit syrups below.


You can use any type of nut you have on hand for this syrup. I often use almonds or walnuts. Cashews also work well. I’ve not yet tried peanuts or hazelnuts but suspect each would be delicious.  I’m sure other types of fruit would also work, I’m thinking that orange or mandarin segments would be terrific using the banana syrup method.

Apple and Nut Syrup

1 apple
1 cup roughly chopped nuts
2-3 tablespoons butter
1/2 cup honey

Peel (or not) and slice apple into bite size pieces.

Add apple slices plus 2 tablespoons butter to a skillet and cook over medium heat until apple begins to soften.

Add nuts and additional butter (if needed) and allow to cook for 2-3 minutes stirring often to prevent burning.

Pour in honey and stir to coat. The honey will melt and make a beautiful syrup.

Serve warm over sourdough French toast, pancakes, etc. Or cool slightly and use as a topping for yogurt.

Banana and Nut Syrup

1 cup roughly chopped nuts
2 tablespoons butter
1/2 cup honey
2 bananas

Combine nuts and butter in a skillet, cook over medium heat for 2 to 3 minutes.

Pour in honey and stir to coat. After the honey is completely melted add the bananas and gently stir to mix.

Let cook for a minute or two.

The honey will take on a delicious banana flavor.

Serve warm over sourdough French toast, pancakes, etc. Or cool slightly and use as a topping for yogurt.


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