This recipe came by a happy accident. I was trying out this new coffee creamer and ended up not liking it in my coffee. It just tasted like it was just two strong flavors competing with each other, especially since I do already like my coffee pretty strong. So, now, I have this whole carton of coffee creamer. What to do with it?
I went to my Instagram (@carbediemnutrition) to ask my lovely followers what they would do and one of them recommended french toast! Woohoo! However, I couldn't find any plant-based versions that were what I wanted, which is why I created this recipe for french toast.
I won't pretend that I know it tastes exactly like an egg-based coconut french toast. I can't even remember the last time I had traditional french toast. If I had to guess, this french toast recipe has more moisture to it. That said, you would be hard-pressed to find anyone that doesn't think this coconut french toast tastes delicious.
I went with a coconut creamer and soy milk, because that is what I had, but feel free to experiment with whatever creamer and milk combo you enjoy. I can see some fun combinations for seasonal creamer flavors to celebrate the holidays!
If you are wanting to make this ahead for like a brunch situation, I would make all of the french toast the morning of and keep them warm in a single layer on a lined sheet pan in the oven while you prep your other items.
A few notes on my bread of choice: it is the type that I have most often and I keep it in the freezer. I just put it in my fridge the night before to defrost and it was the perfect dryness for french toast. Speaking of dryness, or rather moisture, I encourage whole wheat bread for this recipe because I know that whole grains tend to absorb moisture better than refined grains. That said, feel free to experiment with the breads that you enjoy (and let me know in the comments how it goes!)
Vegan Coconut French Toast with Mixed Berries
- 1 cup unsweetened soy milk
- 3/4 cup coconut non-dairy creamer ( I used So Delicious brand French Vanilla flavor)
- 8 slices whole wheat bread
- refined coconut oil, for frying
- 1 lb. frozen mixed berries, thawed
- sweetener of choice, optional
In a shallow bowl, mix together the soy milk and coconut creamer. Heat enough refined coconut oil that beads across the surface of a nonstick pan on medium to medium low heat.
Dip both sides of a slice of bread in the soy-coconut mixture, shaking any excess off. You do not want your bread soaking in that liquid too long. In and out on to the frying pan. Repeat until pan is full of soaked slices. (Remember, this is soggy bread interacting with hot oil, so be careful of splatters).
Flip after two to three minutes, or until the bottom side looks fried. Since you are most likely doing multiple batches of french toast within this recipe, clean out your pan with a dry paper towel between batches of french toast, because the sugar in the soak can burn fast.
Check berries for sweetness. Add sweetener of choice, if needed.
Serve piled high with a scattering of your mixed berries and maybe extra creamer. Enjoy!
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