When I made this for Kenya for the first time, the smell of cinnamon and the toasted bread cooking brought me right back to my childhood. Admittedly, my own mother did not whip up a lot of homemade breakfasts for us as kids, but when she did they were incredible.
I love french toast that’s rich and soaked first in cinnamon, vanilla, egg batter and then lightly sauteed with a tiny pat of butter. I’m all about health, but in my opinion, a little butter now and then is fine, especially when you’re making french toast.
But wait, you say. You can’t have french toast without a topping! Now, I love maple syrup as much as the next person and yes, it is a natural sweetener, but it also has 50 grams of sugar per serving which would send Kenya flying into orbit. Not only is the fruit topping for this recipe naturally sweet, it’s also super healthy, packed with vitamin C, bright and colorful. If berries are out of season, you could also use frozen ones. Since I only used a tablespoon of agave (low on the glycemic index) for the fruit sauce, your little one will get all the satisfaction of the sweet flavor without the sugar high.
Cinnamon French Toast with Berry Sauce
For the French Toast:
For the Berry Sauce:
- 1/2 cup Mixed Berries (any mix of strawberries, blueberries, raspberries will work)
- 1 tablespoon Honey or Agave
- Whisk the egg, milk, cinnamon and vanilla in shallow dish.
- Place 2 slices of bread in the dish to absorb the egg mixture for 1 minute. Flip and let the other side soak up the egg mixture.
- Heat a saute pan over medium heat.
- Melt butter in the pan and place the bread in the saute pan. Cook for 2-3 minutes or until golden.
- Flip and cook on the other side for 2-3 minutes.
- Cool and serve.
- *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
- Place berries and honey in a sauce pan and simmer for 15 minutes.
- Serve over french toast.