A few months ago while surfing the web, I saw mention of vegan French toast. I can't recall where it was, and I didn't have a chance to scope out the recipe, but it left me intrigued. Could vegan French toast possibly live up to it's delicious non-vegan counterpart? I wondered how I could make this classic breakfast favorite without using milk, eggs, and butter.
Last weekend I hit the kitchen, determined to make it happen. The results were so good I went back for thirds!
Serves 2 to 4
What You'll Need:
1 small loaf sourdough bread, sliced 1 - 1 1/2-inch thick
1 cup coconut milk
1 teaspoon vanilla
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 teaspoon cornstarch
2-3 tablespoons coconut oil, divided
Pure maple syrup, for serving (optional)
What to Do:
- Turn oven to warm, about 150 degrees F.
- In a medium flat-bottomed bowl, whisk together the coconut milk, vanilla, brown sugar, cinnamon, and cornstarch.
- Heat one tablespoon of coconut oil in a large saute pan over medium heat.
- Dip both sides of a piece of bread in the coconut milk mixture. Don't soak the bread or let it get too soggy, you just want to moisten it. Carefully place the bread in the hot pan. Repeat with additional slices of bread, to fill the pan.
- Cook until the bottom of the bread is golden brown, about 3-5 minutes. Flip and cook the other side of the bread.
- Remove the French toast from the pan, place on an a plate and keep warm in the oven.
- Add another tablespoon of coconut oil to the pan, and repeat the cooking process with the remainder of the bread.
- Serve immediately, topped with with pure maple syrup and fresh berries, if desired. (And really, why wouldn't you desire?!)