On the weekend morning, I like to indulge myself with a piece of thick, soft-centered French toast. I always have my sourdough thick-sliced and frozen on the day I buy it, and that is the perfect bread for French toast. In this recipe, I substitute almond coconut milk for milk, and coconut oil for butter. The last step of caramelizing adds a nice crunchy texture to the toast. —sweetenmylife
What You'll Need
almond coconut milk
thick-slice sourdough bread
virgin coconut oil
light brown sugar
In a deep plate, whisk together egg, almond coconut milk, maple syrup.
Dip slice of bread in the egg mixture. Press, flip and repeat until the bread absorbs most of the liquid.
In a nonstick pan, melt the coconut oil. Pan-fry both sides of bread until it's lightly colored. About 2 minutes for each side.
Move the bread on a plate. In the same pan, add more coconut oil. Add light brown sugar to melted coconut oil. Place the bread back.
Pan-fry the bread for 2 minutes. Let the sugar bubble for a while until it thickens.
Serve with the caramelized side up and top with a pinch of flaky salt.