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Julian Bakery’s French Toast with Raspberries

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Julian Bakery’s French Toast with Raspberries

Written by Dr. Kellyann Petrucci

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* Paleo, Primal & Low Carb Approved

Prep time: 10 min • Cook time: 8 to 10 min • Yield: 4 servings


  • 4 slices Julian Bakery Paleo Coconut Bread
  • 4 large eggs
  • 3 tablespoons coconut milk, almond milk or flax milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • Coconut oil spray
  • 1 cup fresh raspberries
  • 4 teaspoons cocoa powder or raw cacao powder


  1. In a shallow dish with a flat bottom, whisk together eggs, milk, vanilla, and salt.
  2. Place bread, one slice at a time, into the egg mixture and fully saturate each side.
  3. Spray bottom of medium skillet with coconut spray and place over medium high heat. When pan is hot, place egg-soaked bread in pan and reduce heat to medium. Let cook until the egg mixture is fully set and the toast begins to turn golden.
  4. Flip and repeat on the other side.
  5. Plate toast and top with raspberries. Put cocoa in a fine mesh sieve and lightly dust French toast. Serve immediately.