Orange Coconut French Toast By Vegan Chef Chrissy Tracey

French toast with coconut and oranges

Orange Coconut French Toast By Vegan Chef Chrissy Tracey

If you’re looking for the perfect, simple recipe to wow at brunch or spoil your sweetie, this vegan french toast recipe will not disappoint!

Written by Chrissy Tracey

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!

Hand pouring syrup on French toast with coconut and oranges

Photo credit: Courtesy of Chrissy Tracey

“I want people to understand that plant-based eating can be fun, inexpensive, and absolutely delicious. Most recipes I create use pantry staples or ingredients that can be easily located at chains like Stop & Shop or ShopRite.

Chef Chrissy Tracey

From the blog post, "Bon Appétit’s First Vegan Chef Talks About Her Journey"

Yield: 4 servings

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


  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!
French toast with coconut and oranges

Photo credit: Courtesy of Chrissy Tracey

Meet Bon Appétit’s First Vegan Chef, Chrissy Tracey

Chef Chrissy Tracey standing in a kitchen

Photo credit: Kevin Dynia

Christian “Chrissy” Tracey is a queer, first-generation Jamaican American, originally from Cheshire, Connecticut. As a lifelong vegetarian, she transitioned to a vegan diet in 2018. She is passionate about sustainability and climate change matters, and believes that bringing plant-based foods to the masses will help decrease our environmental footprint at large.

At 27 years old, she is a vegan chef for Bon Appétit Magazine and runs a catering company called Vegan Vibes Meal Prep in Connecticut. As a business owner, she contributes her excess resources to providing low-income families with plant-based meals in New Haven County. Tracey is a Connecticut “30 Under 30” recipient.

In our blog post, Bon Appetit’s First Vegan Chef Talks About Her Journey, we interview Chrissy about her inspiration, how she creates recipes for a predominantly meat-eating audience, the cultural connection between her family’s Jamaican heritage and plant-based eating, and more. Check it out!

Read her story
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