Go Back
Print

Next Level French Toast

French toast isn’t something I would recommend to eat every day, but this recipe is perfect for a special occasion, holiday, or birthday. What better way to show someone you care than to cook them a warm, tasty, and sweet dish like this from scratch? If you want to be extra fancy, place the coconut whip into a piping bag and pipe onto your toast with fresh berries! Don’t forget to tag us at Go2Kitchens on all social media! We want to see your smiling faces after you taste this outrageous french toast!
Course Breakfast
Cuisine Vegetarian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 slices of toast

Ingredients

Maple Butter Almond Syrup

  • 4 tbsp gras fed butter ( I live Vital Farms!)
  • 1/4 cup maple syrup
  • 2 tbsp almonds finely chopped
  • Pinch of salt
  • 1 tsp cinnamon

Coconut Whip

  • 1 can of full fat organic coconut milk
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut sugar
  • 1/4 tsp cinnamon

French Toast Sticks

  • Dutch oven bread brioche, or challah bread, cut into 1 inch thick sticks
  • 3 pasture raised eggs (Look for Vital Farms)
  • 1 cup coconut milk reserved liquid
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/2 tsp sea salt
  • 1 tbsp coconut nectar (can use honey or maple syrup)
  • 4 tbsp butter

Instructions

Maple Butter Almond Syrup

  1. Melt butter in a small pot.
  2. Mix the rest of the ingredients into the butter and stir until mixed.
  3. Store in a mason jar until ready to use, no need to refrigerate.

Coconut Whip

  1. Place coconut milk in fridge for 24 hours
  2. Spoon out the thick coconut fat and place in a mixing bowl, leaving the liquid to use later.
  3. Add vanilla, sugar, and cinnamon.
  4. Mix with a mixer until lightly blended.

French Toast

  1. Let the bread sit out for a few hours to get stale.
  2. Place eggs, coconut milk, and spices into a bowl and whisk to create a custard.
  3. Pour custard into a pie plate for dipping.
  4. Dip bread slices in the custard and let sit for 30 seconds on each side.
  5. Place bread on a drying rack for 3-4 minutes after it soaks to absorb liquid.
  6. Heat up butter in a nonstick skillet on a medium heat.
  7. Once the butter has a light sizzle, add the custard coated bread to the skillet and cook on one side until brown, 3-4 min. Flip and cook the other side.
  8. Place on a plate and top with maple butter almond syrup and coconut whip.