Note: The Gingerbread Sunflower Seed Butter was only available during the winter of 2018 and is no longer in stock. We hope that this recipe still inspires you to use Seed Butters in creative ways.
Here's a new take on our 3 Ingredient French Toast - with a holiday twist!
Ingredients
- 2 cups milk of choice
- 1/2 cup 88 Acres Gingerbread Sunflower Seed Butter
- 2 tablespoons ground chia seeds*
- 1 tablespoon brown sugar
- 1 loaf day old bread of choice
- 1 - 2 teaspoons of neutral oil (like canola)
Directions
Preheat oven to 350 degrees and grease a 9x13 inch baking pan.
In a medium bowl, whisk milk, Gingerbread Sunflower Seed Butter, ground chia seeds and brown sugar until combined. Let sit for 5 minutes to allow the chia to thicken the mixture.
While the milk mixture is sitting, tear or cut the loaf of bread into 1 inch pieces and add to the prepared baking pan. Pour the milk mixture over the bread and let soak for at least 30 minutes or cover and refrigerate overnight. If your loaf is large or very dry, you may need to double the recipe for the milk mixture.
When ready to bake, cover the pan with foil and bake at 350 degrees for 40 minutes, then remove foil and bake an additional 10 minutes.
Top with Gingerbread Sunflower Seed Butter, maple syrup or your favorite fruits.
*If you don’t have ground chia seeds, whole chia seeds will work fine.
