Sweet, sweet strawberries. Tangy french toast. Crunchy baked crust with a soft center. What more could you want for brunch?
But first, mother’s day! It’s this weekend, are you celebrating? I’m hoping to eat some brunch – the single best meal of the day. A big meal, always shared with people I love, full of eggs, and coffee, and something sweet (or boozy). It’s happiness. Whether we go out (Avalon is a current favorite if you’re a local!), or cook at home, it’s going to be a good Sunday. And if we cook at home, you better believe we’ll be making this.
Posting a recipe for mother’s day is extra special because cooking is what my mom and I do best. We pick out a recipe, head to the store, and get busy in the kitchen. We have made hundreds of recipe together at this point, and its both of our favorite things to do. She’s my number one supporter and makes all of my blog recipes. We send each other recipes and save them up for the next time I’m home. Nothing is better. So thanks Mom.
Thank you for putting up with me, for sharing my love of baking, and for helping me to figure out both the simple and complicated things in life. Thanks for sitting on the phone while I’m venting about how hard life is (as if I’m the only one), and crying for absolutely no reason. Thanks for laughing with me and being there for me at the drop of a hat, even when you have a million things to do. Happy Mother’s Day, and if we don’t make this french toast, you know we’ll be making it soon:)
This is the perfect brunch recipe. Your momma will love this, but so will everyone else. It serves a group, satisfies everyone’s taste buds (aka gluten-free, healthy, yet perfectly sweet), and is easy to make. Throw everything together and let it bake for 30 minutes, done and done. Serve it up “bar style” with maple syrup, nuts, fruits, and coconut whipped cream for topping. Change out fruits if you want, or add in some crunch. It’s beautiful, and simple. So you can spend more time with your people and less time in the kitchen.
This also makes a delicious meal prep recipe, so you’ll have breakfast every day for a week. It freezes beautifully for future breakfasts, although it’s definitely better fresh. Use your favorite loaf of bread (I used this, the seedy crust was delicious, I get mine from Costco) and fruit. Add sweetener if that’s what your tastebuds are asking for, or add your own on top later. However you enjoy, I know you will love it. And don’t forget to hug your mom. xx Karlie
- 8 slices bread, toasted and cubed
- 5 eggs
- ¾ cup unsweetened almond milk
- ¾ cup canned coconut milk (or more almond milk)
- ½ Tbsp cinnamon
- ½ Tbsp vanilla
- 2 cups strawberries, sliced
- Coconut whipped cream, for topping
- Preheat oven to 350F.
- Toast and slice your bread. Situate the cubes in a greased 8x8 inch pan.
- Beat eggs in a medium bowl. Whisk in almond milk and coconut milk, then cinnamon and vanilla.
- Pour egg mixture over bread and combine so all of the bread cubes are covered.
- Add in sliced strawberries and any other add-ins (fruit, nuts, flavors, etc.)
- Bake 30 minutes, until golden brown and bubbling.
- Serve warm, with maple syrup, whipped cream, extra fruit, and coconut flakes.