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Two big slices of our delicious Coconut Cream Pie French Toast recipe
4.91 from 11 votes

Coconut Cream Pie French Toast

Dairy free, ultra decadent french toast with all the flavor of coconut cream pie. Coconut whipped cream, toasted coconut flake and maple syrup make this dish the ultimate breakfast indulgence. 10 ingredients or less.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 (slices)
Category: Breakfast
Cuisine: French-Inspired, Vegetarian
Freezer Friendly No
Does it keep? Best when fresh.

Ingredients

FRENCH TOAST

  • 1 14-ounce can full-fat coconut milk (or sub light)
  • 1 cup unsweetened almond milk
  • 1/4 cup agave nectar, maple syrup, or honey
  • 3 Tbsp raw sugar (plus more for sprinkling on top)
  • 7 large eggs (free range, vegetarian fed if possible)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 slices super-thick, crusty bread
  • 2 Tbsp vegan butter or coconut oil

TOPPINGS (optional)

Instructions

  1. In a large bowl, vigorously whisk together the coconut milk, almond milk, vanilla extract, sugar, agave nectar, sea salt and eggs.

  2. Arrange your bread in a shallow, rectangular dish and pour your wet mixture over the bread. Let set for 5-10 minutes, then turn the bread over to soak the other side. Cover and refrigerate overnight, or for at least 4-6 hours. (You will have leftover batter after cooking the french toast, which you can reserve for later use if desired.)
  3. The next day, preheat the oven to 450 degrees F (232 C).
  4. Heat one large or two medium oven-safe pans over medium-high heat and add the butter or coconut oil. In the meantime, sprinkle some raw sugar on top of the bread slices. Working quickly, place the bread in the pan sugar side down and cook for about 5 minutes or until golden brown. Sugar the top side.
  5. Flip the bread over and transfer the pan(s) to the oven until cooked through - about 12-15 minutes. It should have a nice, dark golden brown color and be puffed up.

  6. Carefully remove from oven and plate - 1 slice per person is plenty. Serve with coconut whipped cream, toasted coconut flake and maple syrup.

Notes

*Prep time does not include overnight soak.
*To toast your own coconut flake, bake unsweetened flakes for 3-4 minutes in a 350 degree oven. Watch closely as it burns easily.
*Nutrition information is a rough estimate calculated without toppings.
*Adapted from Food Network

Nutrition Per Serving (1 of 4 slices)