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