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Crave-able, flavorful, and hearty, this whole-wheat French toast is made with sprouted whole grain bread and a spiced coconut milk custard. Top the slices with a pat of butter, fresh berries and a drizzle of maple syrup for the ultimate breakfast!
By using sprouted bread you create French toast that actually keeps you full and satisfied for hours. To make it even more of a full meal, top the toast with a dollop of Greek yogurt or almond butter.
If you’re cooking for a large crowd, consider doubling the recipe and cooking the slices on a large griddle instead of a skillet. Or, make this Baked French Toast.
Ingredients Needed
- Large eggs: the base of the custard.
- Canned coconut milk: or use whatever milk of choice you prefer. I like the flavor of canned coconut milk here.
- Sugar: coconut sugar or brown sugar.
- Spices and extract: ground cinnamon, nutmeg, cardamom, kosher salt, and vanilla extract.
- Oil: extra virgin olive oil or coconut milk for cooking the French toast.
- Bread: I like to use a sprouted whole-grain bread, such as Ezekiel bread. But any sliced whole-wheat bread will work.
Tips For Success
- It’s tempting to soak the bread slices in the custard for longer than specified. But stick to the 15 seconds per side as written in the recipe. This amount of time soaks up the ideal amount of custard (don’t want it to be soggy) and ensures there’s enough custard for each piece of bread.
- Be sure to use a large nonstick skillet. And only cook two slices at a time. Overcrowding the pan will decrease the browning of the slices. To cook multiple slices at once, use a large griddle.
- To serve each slice warm, transfer the cooked slices of toast to a rack-lined baking sheet and keep warm in a low oven (200ºF) while the other batches cook.
Freezing Leftovers
Allow leftovers to cool completely then layer between parchment or wax paper and transfer to an airtight freezer bag.
Store in the freezer for up to two months. To reheat, simply pop a few slices in the toaster and toast until warmed through and crisp around the edges.
Variations
- Make whole-wheat French toast sticks by slicing the bread into 1-inch wide strips. Soak each piece 10 seconds per side, then cook as directed. Dust the cooked slices with cinnamon-sugar.
- Make this gluten-free by using gluten-free bread.
- Amplify the coconut milk flavor by adding some coconut extract. Top the slices with whipped cream, sliced kiwis and a light sprinkling of lime zest.
Serve French Toast With
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Side Salad
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Whole-Wheat French Toast
Description
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Ingredients
- 2 large eggs
- 1 cup canned coconut milk, unsweetened nut milk, or whole milk
- 1 tablespoon coconut sugar or brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon grated fresh nutmeg
- Pinch cardamom
- Pinch kosher salt
- 5 teaspoons olive oil or coconut oil
- 10 slices sprouted whole-grain bread
- Berries, banana slices and/or pure maple syrup for serving
Instructions
- Heat oven to 200ºF (93ºC); line a baking sheet with a wire rack and set aside.
- Beat eggs together in a large shallow dish or pie plate. Add coconut milk, sugar, cinnamon, vanilla, nutmeg, cardamom and salt.
- Preheat a 10 or 12-inch nonstick skillet over medium for 3 minutes. Meanwhile, dip two slices of bread in custard mixture until soaked, about 15 seconds per side.
- Add 1 teaspoon olive oil to skillet and swirl to coat. Place soaked bread slices in preheated skillet over medium heat and cook until dark brown and no longer wet, about 3–4 minutes per side.
- Transfer French toast slices to prepared sheet and keep warm in oven. Repeat with remaining bread slices, custard mixture, and olive oil until all of the custard has been used.
- Serve with desired toppings, such as butter, berries, and maple syrup.
