Whipped up this tower of healthier French toast for E and I to share 🤗 I added caramelized bananas and honey because those are my fav sweet toppings right now 😋 I used local sourdough bread and let me tell you: the best bread I’ve ever used for French toast 💯 Soooo thick and added the perfect crunch 👌🏻 I’ll post all recipe details below 👇🏻 We’re having a slow morning over here with Eli studying and I’m getting some wedding planning done ✅I am soooo not a planner so I have to do it first thing in the morning or else I’ll put it off 😂 I always try to do the things I don’t want to do/know I’ll put off first thing in the morning so then I don’t spend my day dreading it 🙌🏻 Not that I dread wedding planning 😜 But this stack definitely helped boost my mood and now I’m off to crush a workout and check more things off the to do list 👊🏻 Happy Saturday!! ————————————————————————————— #breakfast details👉🏻 Made enough for 6 slices of bread + leftovers for a little scramble (thanks @shutthekaleup for that idea! No food waste!) 1 cup unsweetened almond milk + 2 eggs + 2 egg whites + 2 tbsp pumpkin + 1 tbsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp pumpkin pie spice. Coated a pan in coconut oil, coated my slices with the mixture and then cooked for about 4 mins on each side. Topped with caramelized bananas (low heat, coconut oil, bananas sprinkled with cinnamon for 30 secson each side) and organic honey ❤️
