Coconut French Toast
photo by erinwyso
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
- 368.54 g can unsweetened coconut milk
- 236.59 ml soymilk
- 44.37 ml garbanzo flour
- 14.79 ml cornstarch
- 29.58 ml olive oil or 29.58 ml canola oil
- 1 loaf Italian bread, sliced (sandwich bread will work too)
directions
- If using an italian loaf of bread, slice into 1 to 1.5-inch thick slices and leave out to dry during the day. The dry bread will soak up the coconut mixture better than fresh bread.
- Before bed, empty the entire can of coconut milk into a medium-sized bowl. Whisk until well emulsified. Add the soymilk, garbanzo bean flour and cornstarch and stir until the ingredients have blended together. Empty the mixture into a large glass pyrex dish, enough for all of the bread pieces to fit. Dunk the bread in, making sure all pieces are well-covered with the mixture, cover with saran wrap and place into the refrigerator.
- In the morning, heat 2-3 TB of olive oil or canola oil in a large flat saute pan or griddle over medium heat for 2-3 minutes. Add the slices of french toast and saute for 10 minutes. Flip and saute the other side for 10 minutes more. Dial up the heat to medium-high and flip again, for 5 minutes more on each side or until a nice browning has been achieved.
- Toppings: If you like sweet french toast, cover in earth balance, powdered sugar and pure maple syrup. If you like a more savory french toast, cover in earth balance, a touch of powdered sugar and some nutritional yeast.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!