I have been making waffles and pancakes non stop lately.. completely neglecting an old family favorite. My mom and I always made french toast when I was a youngin. Its definitely really easy to make and we typically always have these ingredients on hand. The only one that I subbed out this time was the milk for the canned coconut milk. Scroll down to see how I only used the thick, top part of the canned coconut milk. You should not shake the can prior to opening it; instead, open with a can opener carefully and use a spoon to scoop our the top, thick cream part. It creates a lustrous and creamy mixture that coats the toast so nicely for cooking.
Here I am serving with fresh mixed berries, organic powdered sugar and maple syrup.
- 4 large eggs
- 1/2 cup canned coconut milk*
- 2 tsp cinnamon
- 1 tbs coconut sugar**
- 1 tbs vanilla extract
- 8 slices gluten free toast**
- maple syrup for serving
*Do not shake the coconut milk can before opening. Scoop out and use the top cream part only – see picture below for reference.
Whisk together the first 5 ingredients in a shallow, wide bowl/tupper.
Heat a non stick, square pan on medium high. Working in batches, dip four pieces of toast into the mixture to fully coat and slightly saturate. Cook on medium low heat for 2-3 minutes per side.
Yields 4 servings.
**Any sugar and any toast works with this recipe.