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A stack of three pieces of french toast with fresh berries, powdered sugar, and maple syrup.
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Dairy-Free French Toast With Coconut Milk

Dairy-free French toast made with full-fat coconut milk for crisp golden edges and a fluffy, custardy center. Includes gluten-free bread tips.
Course Breakfast
Cuisine American
Keyword coconut milk french toast, dairy free french toast, non dairy french toast, french toast with coconut milk
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 282kcal
Author Jamie Monkkonen

Ingredients

  • 2 large eggs
  • 1 cup full-fat canned coconut milk , well stirred
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 6 to 10 slices of slightly stale bread depending on size
  • coconut oil for frying
  • maple syrup for serving

Instructions

  • Make the dip: Whisk the eggs, coconut milk, honey, vanilla, cinnamon, and salt together in a wide bowl or baking dish until evenly combined.
    2 large eggs, 1 cup full-fat canned coconut milk, 1 tablespoon honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, ⅛ teaspoon salt
  • Soak the bread: Soak each slice for about 30 seconds per side. If the bread is especially fresh or soft, shorten the soaking time as needed.
    6 to 10 slices of slightly stale bread
  • Cook: Heat coconut oil in a skillet over medium-low heat. Add the soaked bread without overcrowding the pan and cook for 2–3 minutes, until golden underneath.
    coconut oil for frying
  • Flip and cover: Flip the French toast, cover the pan with a lid, and cook for another 2–3 minutes, until golden and cooked through in the center.
  • Serve: Serve warm with maple syrup, berries, powdered sugar, or dairy-free whipped cream.
    maple syrup for serving

Notes

Best texture: Cover the skillet after flipping the French toast. This helps the center cook into a fluffy, custardy texture while the outside stays crisp.
Bread: I developed this recipe with gluten-free white bread. Slightly stale bread absorbs the custard particularly well. If you don't need gluten-free bread, sturdy white bread or sourdough also works.
Other non-dairy milks: Full-fat coconut milk produces the richest texture. Thinner plant milks can work but may need a shorter soaking time.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Nutrition

Calories: 282kcal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 315mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg