Egg

Caramel Coconut French Toast

June 14, 2020
Photo by sweetenmylife
Author Notes

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

  • Prep time 3 minutes
  • Cook time 7 minutes
  • Serves 1
Ingredients
  • 1 egg
  • 70 grams almond coconut milk
  • 1 piece thick-slice sourdough bread
  • 1 teaspoon maple syrup
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon light brown sugar
  • 1 pinch flaky salt
In This Recipe
Directions
  1. In a deep plate, whisk together egg, almond coconut milk, maple syrup.
  2. Dip slice of bread in the egg mixture. Press, flip and repeat until the bread absorbs most of the liquid.
  3. 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.
  4. 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.
  5. Pan-fry the bread for 2 minutes. Let the sugar bubble for a while until it thickens.
  6. Serve with the caramelized side up and top with a pinch of flaky salt.

See Reviews

See what other Food52ers are saying.

Review