Ingredients
12 (1″ thick) slices whole wheat baguette
4 eggs
3/4 cup almond milk
1 tablespoon coconut sugar
1 tablespoon vanilla
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
2 bananas, sliced
1/2 lemon, freshly squeezed
1/2 chopped pecans
Nonstick cooking spray
Pure maple syrup (for serving)
Directions
Spray a 5-7 quart slow cooker with nonstick cooking spray. Arrange baguette slices on the bottom of the slow cooker.
Whisk together eggs, milk, coconut sugar, vanilla and cinnamon. Drizzle over the baguette slices, making sure to cover each slice completely with the egg mixture.
In a mixing bowl, drizzle banana slices with fresh lemon juice, tossing to coat. Place banana slices atop baguettes in the slow cooker. Drizzle with melted coconut oil, sprinkle with pecans. Cover and cook on high for 2-3 hours or on low for 4-5 hours, or until cooked through.
Cooking times with vary with different cookers, so begin to check your slow cooker at the 3 hour mark and allow to cook just until the bread begins to turn golden brown around the edges.
Drizzle lightly with pure maple syrup to serve.
Nutrition Facts
Yields: 6 servings
Serving Size: 2 slices of toast
Calories: 273
Total Fat: 9 g
Saturated Fat: 5 g
Trans Fat: 0 g
Sodium: 173 mg
Cholesterol: 124 mg
Carbohydrates: 42 g
Fiber: 2 g
Sugars: 25 g
Protein: 7 g