📝 About This Recipe
Escape to a sun-drenched island with this decadent, dairy-free twist on a breakfast classic. By swapping heavy cream for rich, full-fat coconut milk, we create a custard that is incredibly silky with a subtle, nutty sweetness. Infused with warm vanilla and a hint of nutmeg, this dish features thick-cut brioche or sourdough seared to golden-brown perfection, offering a crisp exterior and a melt-in-your-mouth center.
🥗 Ingredients
The Custard Base
- 1.5 cups Full-fat canned coconut milk (shaken well before measuring)
- 3 Large eggs (at room temperature)
- 2 tablespoons Maple syrup (pure grade A)
- 2 teaspoons Vanilla bean paste (or pure vanilla extract)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Sea salt (to balance the sweetness)
The Bread & Searing
- 8 slices Thick-cut bread (1-inch thick slices of dairy-free brioche, challah, or sourdough)
- 2-3 tablespoons Coconut oil (for the skillet)
Toppings & Garnish
- 1/2 cup Unsweetened coconut flakes (toasted until golden)
- 1 cup Fresh mango or berries (sliced)
- 1/4 cup Toasted macadamia nuts (roughly chopped)
- 4 tablespoons Extra maple syrup (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 250°F (120°C). Place a wire rack over a baking sheet and set it inside the oven; this will keep the finished slices warm and crisp while you cook the remaining batches.
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2
In a wide, shallow bowl or glass pie dish, whisk together the full-fat coconut milk and the three eggs until completely smooth and no streaks of egg remain.
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3
Add the maple syrup, vanilla bean paste, cinnamon, nutmeg, and sea salt to the coconut milk mixture. Whisk vigorously to ensure the spices are evenly distributed.
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4
Place 2-3 slices of bread into the custard. Let them soak for about 45-60 seconds per side. You want the bread to be saturated but not falling apart.
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5
While the bread is soaking, heat a large non-stick skillet or griddle over medium-low heat. Add 1 tablespoon of coconut oil and swirl to coat the surface.
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6
Lift a slice of bread from the custard, letting the excess drip off, and gently place it into the hot skillet.
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7
Cook for 3-4 minutes on the first side. Look for a deep golden-brown crust and a slight puffiness to the bread.
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8
Carefully flip the slices and cook for another 3-4 minutes on the second side. If the bread is browning too quickly, turn the heat down slightly to ensure the custard in the center cooks through.
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9
Once cooked, transfer the slices to the wire rack in the preheated oven.
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10
Wipe the skillet clean if any spices have burned, add more coconut oil, and repeat the soaking and cooking process for the remaining slices.
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11
In a small dry pan over medium heat, toast the coconut flakes for 1-2 minutes until fragrant and golden brown, shaking the pan constantly.
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12
Plate two slices of French toast per person. Top generously with fresh mango or berries, toasted coconut, and chopped macadamia nuts.
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13
Finish with a warm drizzle of maple syrup and serve immediately.
💡 Chef's Tips
Use 'stale' bread or lightly toast fresh bread in a low oven for 10 minutes before soaking to prevent it from becoming soggy. Always use canned full-fat coconut milk rather than the carton variety; the higher fat content is essential for a rich, creamy custard. Don't rush the heat; medium-low is the 'sweet spot' to ensure the coconut sugars caramelize without burning before the center is set. If using gluten-free bread, increase the soak time by 30 seconds as GF bread tends to be denser and slower to absorb liquid. Whisk the custard occasionally between batches, as the cinnamon tends to float to the top.
🍽️ Serving Suggestions
Pair with a hot cup of Kona coffee or a light hibiscus tea to complement the tropical flavors. Serve alongside dairy-free coconut yogurt for an extra creamy element. Add a side of crispy tempeh bacon or maple-glazed turkey bacon for a salty-sweet contrast. A squeeze of fresh lime juice over the mango topping adds a bright acidity that cuts through the richness of the coconut milk.