Coconut Cream Pie French Toast

I ran up to John and told him I had an idea for a recipe. The original recipe had a LOT of dairy, including half and half, butter and cream. I can’t eat that. So, I made a version that was as decadent but dairy-free. What is the fastest way to achieve decadence without dairy fats? COCONUT MILK. It just so happened that my favorite pie was coconut cream pie. So, that flavor application seemed to be a no-brainer.

This French toast is best made at night. It’s not necessary, but it’s recommended. The batter contains:

Almond milk, Coconut milk

Eggs

Vanilla

Agave nectar

& Raw sugar

Then, add your gluten-free crusty bread. Sleep well, and you can bake in the morning.

The slices of French toast are thick, so we fry them on both sides to color them and finish them in the oven. This ensures that they are cooked through. After 10 minutes or so in the oven, they are ready to be served with coconut cream pie tops.

This French toast is INSANE. It’s:

Crisp on the outside

The middle is tender and custard-like.

Sweet and decadent

Coconut cream pie is a favorite flavor.

It is perfect for feeding a large group (1 slice per person)

After I cooked mine, John and I each had a piece, and we gave the rest to the staff in our apartment, who were all very pleased and eager to eat. The verdict? The verdict?

Ingredients

FRENCH TOAST

  • Can of coconut milk full fat (or sub-light) 14 oz
  • 1 cup¬†unsweetened Almond Milk
  • 1/4 cup maple syrup or honey
  • 3 Tbsp of raw sugar (plus a little more to sprinkle on top).
  • Seven large eggs (free range, vegetarian fed if possible)
  • 1 tsp vanilla extract
  • 1/4 teaspoon sea salt
  • Four slices of crusty, super-thick bread
  • Use two tablespoons of vegan butter or coconut oils

Topplings ( optional

  • Coconut whip cream
  • Coconut flakes toasted
  • Maple syrup

Instructions

  • In a large mixing bowl, whisk the coconut milk and almond milk vigorously with the vanilla extract, sugar agave nectar, sea salt, sugar, and vanilla extract.
  • Pour your mixture wet over your bread. After 5-10 minutes of letting the mixture sit, flip the bread to soak the opposite side. Cover and refrigerate for at least 4 hours or overnight. You will have some batter left over after making the French toast. If you wish, you can save it for later.
  • Preheat the oven to 450 degrees F (223 C) the next day.
  • Add butter or coconut oil to one or two large oven-safe pans and heat them on medium-high. Sprinkle some raw sugar over the bread slices. Place the bread and sugar side down in the pan and cook it for 5 minutes until golden brown. Sugar the top.
  • Then flip the bread and place the pans in the oven for 12-15 minutes until the bread is cooked. The bread should be golden brown and puffy.
  • Remove carefully from the oven and plate. One slice is enough per person. Serve with maple syrup, coconut whipped cream, and toasted coconut flake.

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