Bread

1. Preheat oven to 350 and grease a 1lb loaf pan and line with parchment paper.
2. Separate the egg yolks and whites in to two large bowls and set the whites aside.
3. Add the oil, milk and honey to the egg yolks and whisk thoroughly.
4. Add all off the dry ingredients to the wet mixture and whisk thoroughly.
5. Use a hand mixer or stand mixer and whisk the egg whites to stiff peaks.
6. Add half of the egg white mixture to the batter and thoroughly whisk.
7. Fold the rest of the egg white mixture to the batter and carefully fold it in to the batter until combined.
8. Pour in to the pan and bake for 55-60 minutes or until browned and loaf is starting to crack.
9. Let cool for a few minutes and carefully flip the bread on to the cooling rack and let cool completely. Store bread in refrigerator in an airtight container.

French Toast

1. Heat a large skillet with coconut oil over medium high heat and slice the bread in to 1 inch thick bread slices and set aside.
2. Whisk together the egg, coconut milk, vanilla and cinnamon in a shallow bowl or plate and coat both sides of the bread with egg mixture.
3. Place the French toast in the skillet and let fry for about 2 minutes and sprinkle about ¼ tsp cinnamon sugar on one side of the bread and then flip and fry the other side.
4. Repeat until both sides have been fried with cinnamon sugar and bread is caramelized and crispy.
5. Repeat process until all the slices of bread are gone. Serve with syrup, pecans and coconut whipped cream.