Decadent, dairy-free French toast made extra-delicious with coconut milk. Top with toasted coconut for an extra coconutt-y kick!
10-12slicesof stalehearty, rustic bread, cut about 3/4-inch thick*
2/3cupcanned lite coconut milk or full-fat coconut milk
2teaspoonspure maple syrupcan substitute granulated sugar
2teaspoonspure vanilla extract
Pure maple syrup
Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.