We had a chance to visit my mom in Montana last weekend. We went to the Farmer’s Market, that I have watched grow and change since the mid-90’s, to find her favorite bread bakers. We were successful in finding them and some of their freshly baked and delicious cranberry-walnut bread.
I French-toasted this amazing bread with some local eggs, dairy-free hazlenut creamer, coconut oil, salt, vanilla and some of Penzey’s high-quality cinnamon. Mixing them all together, coating the bread and frying on medium heat until both sides were golden brown.
I served this French toast up with a few of the early huckleberries we picked with our friends at their cabin, and some of the famous-in-Montana Flathead cherries, that we also picked up from the Farmer’s Market. Just to be extra-decadent, I added some rhubarb sauce that I made from rhubarb Shane’s family grew and a few blueberries – just because it is summer!
We added maple syrup and my mom topped hers with yogurt – these and many others are options that can be used alone or in combination with any or all of those that I used.
This dish is best enjoyed with coffee on a sunny porch surrounded by flowers, on a Sunday summer morning shared with mom and grandma!