Gluten-Free Custard Toast
5 minutes
12 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 207 |
| Fat: | 7 g |
| Carbohydrates: | 31 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 2 mg |
| Fiber: | 3 g |
| Sugars: | 10 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1/2 cup1/2 cup1/2 cup Coconut Milk Yogurt, or dairy-free yogurt of choice
- 111 Egg
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Pure Maple Syrup
- 1/2 tsp1/2 tsp1/2 tsp Ground Cinnamon
- 1/3 cup1/3 cup1/3 cup Organic Raspberries, (fresh or frozen)
- 3 Tbsp3 Tbsp3 Tbsp Pascha Vegan No Milk Chocolate Baking Chips
- 4 pieces4 pieces4 pieces Gluten-free Bread
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix together yogurt, egg, maple syrup, and cinnamon.
- Squish the middle of each bread slice to create a well.
- Pour the custard into each well, being careful to keep it from spilling over the edge.
- Top each with raspberries and Pascha Chocolate Chips.
- Place in the oven at 350°F for about 12 minutes. Enjoy!
Add a Note
My Notes:
About This Recipe
Breakfast Dairy Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Snacks Vegetarian
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