1 loaf whole wheat bread

1 container egg whites and 2 whole eggs

1 c. vanilla coconut milk

1/4 c. vanilla creamer


Mix eggs, egg whites, coconut milk, and vanilla creamer.  Dip slices into mixture and place on jelly roll pans.  Pour remaining mixture over and cover and refrigerate overnight.

Heat pan with butter/shortening mix.  Cook french toast over medium low heat with lid to cook through. 


Keep warm in oven at 200 F to all be able to eat as they get up!
We had ours with agave syrup,

sausage, and carambola (star fruit)

They are so pretty – when you slice them, they look like stars. It inspires me to make a fruit salad and some carambola infused water!

Wikipedia says: Carambola is native to the Philippines, Indonesia, Malaysia, India, Bangladesh and Sri Lanka. The fruit is popular throughout Southeast Asia, the South Pacific and parts of East Asia. The tree is also cultivated throughout non-indigenous tropical areas, such as in Latin America, the Caribbean, and the southern United States.

The fruit has distinctive ridges running down its sides (usually five, but can sometimes vary); in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand. They may also be used in cooking, and can be made into relishes, preserves, and juice drinks.

I’ll be looking around for unique uses since they are in season here right now.