French Toast, a variety of fruits, bacon, ham and Icelandic Provisions Krimi Skyr
For the platter
Any seasonal fruits that you love – we used Persimmon, pomegranate, pears, apples, clementines
Icelandic Provisions Krimi Skyr – Vanilla, Mixed Berry, and Strawberry Rhubarb
For the French toast
5 slices of gluten free bread (we used LaBrea GF, multigrain and white sandwich bread)
3 whole eggs
¼ cup milk
1 tsp vanilla
½ tsp cinnamon
1 ½ tbsp sugar, divided
1 stick butter, melted
1 cup gluten-free panko breadcrumbs
In a shallow bowl, whisk together the eggs, milk, half of the sugar and the cinnamon. Set aside.
In a separate shallow bowl, combine the panko and the remaining sugar. Add 2 Tbsp of the melted butter and stir until incorporated.
In a large, non-stick skillet over low to medium heat, warm the remaining melted butter.
While the butter is warming up, dredge each piece of bread in the egg mixture. Shake off the excess egg and transfer to the bread crumb mixture. Using the other hand, turn the bread until coated on both sides with the bread crumb mixture. Then place the first side down in the skillet for 5-6 minutes on medium to medium low heat. Flip and cook the other side for 2-3 minutes. Watch closely though, so they don’t burn.
Arrange the French toast, , meats, fruit, and condiments on your board or platter. Plate up the French toast with a big dollop of and your favorite accompaniments.