My next chapter and Cinnamon French Toast
Hello hello hello! Long time no speak!
Life has been rather full on over the past weeks as summer officially came to an end. As some of you already know, I’m in the process of studying Psychology at the University of Bath. My degree is what’s called a ‘sandwich degree’, which means it’s a 4-year course, with a compulsory work placement during my 3rd year. Over the last year, as well as working part time for a number of amazing foodie start-ups (a girl’s gotta earn a living!), I spent 9 months working on a voluntary placement in an NHS therapy service in South London.
I was fortunate to find a placement at an incredible institution located not far from the area I call home, so over the last 18 months (since the end of my 2nd year in Bath) I’ve thrown myself into London life. It’s been incredible being back in an area I knew so well, whilst also having the opportunity to explore new places, meet new people and do new things. Consequently, having spent nearly 18 months in London, I felt quite overwhelmed as I prepared to move back to Bath for final year. I’m certainty a creature of habit and I crave routine, so change and the unknown always seem to unsettle me.
Over the past weeks, I’ve attempted to tie up any loose ends in London and to prepare for the big move back to Bath for final year. Instead of apologizing for the lack of content, I’m just going to say please bear with me. For me, my Instagram and blog are a passion, a hobby and certainly not an added pressure. I’m not a full time “blogger” but I love creating, sharing and connecting with others. I’m going to do my best to keep things going throughout my year in Bath, but things may be a little sporadic!
Anyway, enough of my life updates! As you have probably seen from my Insta, I’m now in Bath and back in a student housing. I’m sharing with 7 girls, who are super lovely, but 7 none the less! Given the lack of time and space in the kitchen, I’m conscious that I need to plan ahead more than usual. Although I’m happy to get up early so as to have a bit of extra time in the kitchen to make myself a nourishing breakfast, a little forward planning always helps!
So with that in mind, here’s my take on French toast. Not only does this taste INCREDIBLE (honestly, you’ll love it), but also it’s full of good-for you ingredients and it’s really quick to make. I find it deliciously satisfying as it’s fairly low in natural sugars and it contains such a well rounded balance of carbohydrates, proteins and healthy fats. Plus, for all us busy bees; this recipe could easily be doubled, so that you can enjoy leftovers for breakfast the next day. Either toast up the leftover slices in the morning for extra crispiness, or enjoy them cold if that’s how you like them!
The other reason why I love this dish is because it works really well with pretty much any type of bread – even bread that’s slightly stale! It’s a great way to prevent you from wasting those last few slices of your loaf, which may be past it for sandwiches, but not too past it for this! Whether you’re into white, whole-wheat, rye, brioche or gluten free bread. This French toast recipe works for them all.
To be honest, I don’t think you need an occasion or an excuse to enjoy this French toast and this definitely isn’t a breakfast dish reserved for the weekend. I mean, it’s basically just a pimped up sweet version of eggs on toast, right? Either way, it’s delicious and nutritious, so who could say no to that?
Cinnamon Spiced French Toast
Time: 15 minutes
Gluten Free Option, High Protein
- 2 slices of bread (gluten free if desired)
- 2 eggs
- 1 tbsp. almond milk
- 1 tsp. sweetener of choice (I used maple syrup)
- ½ tsp. cinnamon
- ½ tsp. maca powder (optional)
- A pinch of salt
- Coconut oil or butter for frying
- Greek, coconut or soya yoghurt
- Fresh fruit
- Toppings of choice: nut butter, bee pollen, nuts, seeds, desiccated coconut
- Crack the eggs into a shallow dish, large enough to soak the bread, and whisk them together. Add the almond milk, maple syrup, cinnamon, maca and a pinch of salt. Whisk again until well combined.
- One by one, soak each slice of bread in the eggy mixture, carefully turning them over to make sure they are evenly covered and that the eggy mixture has been well absorbed (about 10 seconds). (*See note for any remaining mixture).
- Before cooking the French toast, prepare your toppings.
- Once ready, heat a small amount of coconut oil in a large frying pan on a medium heat. Place each piece of soaked bread into the frying pan and cook for 2-3 minutes until golden brown. Carefully flip each slice over and cooking for a further 1-2 minutes on the other side. *If you double the recipe, repeat this process, making sure to add some more coconut oil to prevent the bread from sticking.
- Remove from the pan and plate up along with fresh fruit, yoghurt and your choice of toppings.
*As you know, I hate food waste, so if there's any eggy mix left in your dish, pour it into the hot pan and scramble it up. You can munch on this glorious mouthful whilst you plate up the toast!
I hope you love my take on French toast as much as I do. I really don’t make it often enough, but every time I do make it I remember why I love it. It’s tummy warming, comforting and so damn delicious. I love seeing and hearing about how you get on, so as usual, feel free to comment below or tag @mylifeisforliving on Instagram to let me know!
Until next time,