I wish my picture was better for this coconut creme pie french toast. The whipped creme melted way to fast before I could get a picture taken and served. You will just have to take my word on how wonderful this recipe is. I learned a long time ago that the key to perfect french toast are two very important steps. 1. Thick cut french bread and then after frying the french toast, bake it! It will puff up so pretty while keeping the outside crispy and the inside, warm and soft. This recipe is adapted from the Minimalist Baker which I use often when looking for inspiration.
1 C Almond Milk, I 15oz. ounce can of coconut milk (not the drinkable kind either),1/4 C agave, 1/4 tsp. sea salt, 3 TB sugar, 1 tsp. vanilla, 2 TB coconut oil, raw sugar, 7 Lg. eggs and 4 thick slices of French Bread. Optional – coconut whipped cream (regular works fine too if you want to add some coconut extract) – recipe below and toasted coconut flakes and maple syrup (of course)!
In a large bowl, whisk together the coconut milk, almond milk, vanilla and 3 TB sugar, agave, sea salt and eggs.
Arrange your bread in a shallow baking pan and pour your wet mixture over the bread. Let stand for 10 minutes and then flip your bread over to soak the other side really well. Cover and refrigerate overnight.
Preheat Oven to 450 degrees when ready. Heat a large skillet over med. high heat and add the coconut oil. Sprinkle your french toast with some raw sugar. Place the bread in the pan, sugar side down and cook for about 5 minutes until golden brown. Sugar the other side and flip, cooking the other side until it is toasted as well.
Transfer the bread slices to the greased cookie sheet and bake about 15 minutes until puffed. Remove from the oven, dab a pat of butter of each slice and serve with coconut whipped cream, toasted coconut flakes and maple syrup.
*Toasted coconut – spread flakes on a cookie sheet and bake at 350 degrees for 3-4 min. Watch carefully because they will burn quickly.
Coconut Whipped Cream
14 oz. can of coconut cream or full fat coconut milk, 3/4 C powdered sugar and 1 tsp. vanilla
Very important-Chill your coconut cream or milk in the fridge overnight along with your mixing bowl. Keep coconut cream or milk in the can!
The next day, scrape out the top of the coconut cream or milk but leave the liquid behind in the can or use for something else. Place hardened creme in mixing bowl. Beat for 30 seconds then add vanilla and powdered sugar and creamy and smooth. Use right away or it will harden in the fridge.