One of my favorite foods when I consumed eggs and dairy was French toast! It was a staple in my young adult life and constantly in my breakfast rotation, so I wanted to create a nondairy version that was equally as delicious.

This recipe relies on warming spices—cinnamon and a hint of nutmeg—which complement the coconut and orange very well. What’s more, the coconut citrus component reminds me of the islands. I have a very large family, and I can’t wait till we are back together again in person so that I can share this recipe with them over brunch.

Pro Tip: Don’t overthink or overcomplicate it! Allow the French toast to really cook into the plant butter and brown properly before flipping. Enjoy it with a glass of oat milk (or maybe some mimosas!). You won’t regret it!

Yield: 4 servings

Ingredients:
For the French toast:

• 1 cup oat, coconut, or almond milk
• 1/2 cup orange juice
• 1 tsp vanilla extract
• 2 tsp ground flax seed
• 1/4 cup light brown or granulated sugar
• 1/4 cup cornstarch (for a crispier outer layer)
• 1 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 6–8 slices ciabatta or French bread
• 3 tbsp butter, for frying
• Maple syrup for serving
• Orange slices & powdered sugar for garnish (optional)

For the coconut crunch topping:

• 1 cup sweetened coconut flakes
• 1/2 cup chopped walnuts, pecans, or slivered almonds

Directions:

1. Preheat your oven to 350 F.
2. On a baking sheet, evenly spread out coconut flakes and chopped nuts.
3. Bake for 8–10 minutes, tossing halfway through cooking time, until golden and toasted. Remove from the oven and set aside.
4. In a shallow bowl, add all French toast ingredients up to the bread, and whisk thoroughly to combine. Set aside.
5. Heat butter on a stovetop over medium heat.
6. While the butter is heating, whisk your mixture one more time, and dip your bread slices to coat evenly with the mixture.
7. Place slices in the fry pan and cook about 2–3 minutes per side, until golden and slightly crunchy. Repeat with remaining French toast slices.
8. Layer French toast with coconut crunch and maple syrup. Garnish as desired and enjoy!