French Toast – Feingold Stage 1

4
eggs (We use organic cage free but any are fine)

2 TB
brown sugar (Domino’s Light Brown or organic)

¾ cup
milk (We use Pacific Rice Milk or Horizon Organic milk)

1 tsp
cinnamon

1 tsp
vanilla (I use organic or homemade to avoid corn syrup)

Dash
salt (I use Redmond’s Real Sea Salt)

Dash
of nutmeg (optional)

12 pieces
of bread (We use Rudi’s Gluten Free bread, or Rudi’s Honey Sweet Whole Wheat from Whole Foods. King’s Hawaiian bread was also recently approved. Yay! I’ve found the bread slices at Super Wal-Mart and Meijer. I’m going to use these next time I make french toast.)
Combine
all ingredients in a large bowl or shallow baking dish.  Dip and soak bread in
mixture.  Cook on pancake griddle or pan,
greased with butter.  I use Earth Balance
Soy Free butter. 

These
freeze nicely.  Allow to cool and freeze
in large gallon size zip lock freezer bags. 
I try to lay them individually, not stacked so that they don’t get stuck
together.  Reheat in a toaster or toaster
oven. 

You
could also cut these into strips to make French toast sticks. 

Feingold Stage 1



Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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2 Comments

  1. Pingback: Pancake Syrup – Feingold Stage 1 – All Natural Mom

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