Today’s post is all about breakfast, French toast to be exact, and this one’s a keeper. It’s made just the way you’ve probably always made French toast, except for a few changes that make THIS recipe extra special.
To start off, I used a fresh loaf of French bread with a really good crust. The heavier bread really lets you load up on the yummy stuff later on without it getting soggy/falling apart. Then, there is the cinnamon and egg mixture with Almond Milk as a base instead of regular and, of course, the toppings. Oh man, the toppings for this are simply sinful. Between the maple syrup, fresh blueberries, coconut whipped cream (!), and powdered sugar, it was hard to stop at just one plateful (whoops!).
If I’m being 100% honest here, we totally had this for dinner and then breakfast the next day. It was THAT good! Oh! And if this is your first time working with coconut cream, you are in for a serious treat! It has all the creaminess of heavy cream with less than half of the sugar! So tell me, what are some of YOUR favorite French toast toppings? Any I should know about?
- 1 loaf French bread (or bread of your choosing)
- 1 can full fat coconut cream (refrigerated overnight)
- 1 cup almond milk
- 3 eggs whisked
- 1½ tsp. cinnamon
- 1 Tbs. powdered Sugar
- 1 tsp. vanilla
- Maple Syrup
- 1 cup powdered sugar
- 2 cups blueberries (or seasonal berries of your choosing)
- In a bowl, whisk together the almond milk, cinnamon, and eggs. Set aside.
- For the coconut whipping cream, place bowl and beaters in the freezer for 3-5 minutes. Once chilled, open the can of coconut cream and remove ONLY the cream, leaving the liquid in the can. Beat on medium-high for 3-4 minutes, or until soft peaks form. Add powdered sugar and vanilla and continue to beat for another 2 minutes.
- Heat a skillet over medium-high heat. Once heated, dip the sliced French bread into the egg mixture and then place on the hot pan. Each side should take about 3-4 minutes (or until golden brown).
- Once the toast is finished, add toppings and enjoy!