I know it’s only Wednesday, and French Toast is kind of a weekend thing, but we are in the middle of a FRIGID and long first work week back in Canada and all I can think about is sugar and carbs. Normal right?!
So despite being halfway through the week, I give you VEGAN FRENCH TOAST!!! I want to give you plenty of time to let this breakfast treat hang out in your brain and make it to your grocery shopping list by Saturday morning.
In the 7 years (omg I can’t believe it’s been that looooong!!!!) since I have had French Toast, I have thought about it many, many times. And Pia has actually taken a stab at it when cooking for Coco a few times- but strangely, I have not tackled it until now. But basically I have opened Pandora’s box, and I am currently ready for French Toast three times a day.
When I think about what makes the best french toast, I definitely need a few things. A rich creamy, custardy texture on the inside, and a crisp, golden outside. I feel like I achieve the texture with the rich canned coconut milk lightly spiced with vanilla, cinnamon and nutmeg- YUM. And the arrowroot not only helps the coconut milk mixture thicken up (think slightly custardy!) when cooked, it also helps the bread to get a nice golden crust on the outside. The result is quite delicious. Now excuse me while I go whip up a batch!
- 1 15-ounce can Coconut Milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 tablespoon arrowroot powder
- 10-12 slices gluten-free/vegan bread (I used thick baguette slices)
- Coconut oil for frying
- To serve: Maple syrup and fresh berries
- In a large bowl, whisk together the can of coconut milk, vanilla, cinnamon, nutmeg, salt and arrowroot powder until creamy and smooth.
- Place the bread in the batter to soak.
- Heat a heavy skillet or a non-stick pan over medium heat until hot. Add a tablespoon of coconut oil and then add a few slices of French toast to the skillet. Cook a few minutes until golden, and then flip them until the second side is golden.
- Continue to cook in batches until they are all cooked. Serve hot with syrup and berries if desired.
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dear Heather, this looks really scrumptious. So glad you posted this. You are helping me find subs for those delicious foods. Funny, I just now read about the blizzard/storm coming to Canada. It said “2/5 “three days, six provences and 16,000,000 Canadians. You won’t be questioning the wrath of winter with this powerful set-up across eastern Canada. Wishing you warmth and plenty of nourishment.
Omg! Looks soooo good! Thank you! I have a little ones who is allergic to oats, dairy, sesame, and legumes. Trying to find more things she can eat now that she’s 16 months.