Description
This amazing coconut french toast tastes a bit like eggnog making it just perfect for a luxurious Christmas morning breakfast. Enjoy topped with pure maple syrup and a light sprinkled of nutmeg and powdered sugar.
Ingredients
- 1 cup full-fat canned coconut milk, shake well before opening
- 2 tbsp maple syrup or agave syrup
- ½ tsp ground nutmeg, plus extra for topping
- ½ tsp vanilla extract
- 1/4 tsp salt
- ¼ cup all-purpose flour
- 2 tbsp cornstarch
- 6–8 slices bread
- About 1 tbsp coconut oil (or cooking spray, or cooking oil of choice)
Instructions
- Stir coconut milk, maple syrup or agave, nutmeg, vanilla and salt together in small bowl. Whisk in flour and cornstarch until batter is smooth. Transfer to a shallow dish.
- Coat skillet or griddle with oil or cooking spray and heat to medium-high. Dip each side of a slice of bread in batter, to coat. Place in skillet and cook until lightly browned on bottom, about 3 minutes. Flip and cook another 3 minutes.
- Repeat until all slices are cooked, adding a bit more oil between batches if cooking surface begins to dry up.
- Serve with maple syrup, a sprinkle of nutmeg and for a special holiday treat, a dusting of powdered sugar.
Notes
Avoid submerging the bread slices, as you might be inclined to do if working with an egg-based batter. With all vegan French toasts, I suggest laying the slice on top of the batter and then flipping and laying the other side, so that both sides are fully coated. This avoids the bread becoming over-saturated and falling apart.
A thickly-sliced, hearty bread works great here.