Dairy-free ingredients provide the same comforting flavor in this coconut French toast that's made ahead, chilled overnight, and pan-fried in the morning.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
505 Calories
Recipe Instructions
Step 1
Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
Step 2
Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
Step 3
Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.
Ingredients
1 tablespoon cornstarch
1 cup soy milk
2 tablespoons olive oil, or more as needed
1 (13 ounce) can unsweetened coconut milk
3 tablespoons garbanzo bean flour
1 loaf day-old Italian bread, cut into 1 to 1 1/2-inch slices
