The Most Decadent French Toast Recipe You'll Ever Need

Photo: Courtesy of What's Cooking Good Looking.
Let's be perfectly honest: This is probably one of the most indulgent recipes on this blog. You see, I have a thing for French toast. When I was a kid, I was a very early riser. So when I would get bored in the morning, I would make breakfast for everyone. We're not talking complicated breakfasts like poached eggs, more like boxed pancakes, a la Aunt Jemima, or simple French toast.

We had this awesome electric griddle that I would drag out from the closet, plug in, heat up, drop a mound of butter onto, and when it started to sizzle, I knew it was ready. I remember that griddle so well; I loved that thing. It was a symbol of Saturday mornings.

Though I am not dropping mounds of butter onto electric griddles these days, I still like to indulge with a piece of French toast every once in a while.
Photo: Courtesy of What's Cooking Good Looking.
Through all my years of making French toast on the weekends, I have learned a thing or two about how to make it really well. As you might imagine, it's all about the bread. The type of bread, the way you treat the bread, the staleness of the bread.

Many different types of bread work; you can even use your favorite gluten-free kind if you like, but I prefer a thick, hearty bread such as challah. If you wait until it is a day or two old, even better. When the bread's too fresh, it tends to be soft and can't hold up to the liquid as well, causing soggy French toast — and no one likes soggy French toast.

I was a little skeptical as to how a "vegan" or dairy-free French toast would taste. Would it need the egg and the milk, or could it turn out just as tasty with sweet coconut milk, nutmeg, and cinnamon?

I was so anxious to find out how my dairy-free version would taste that I didn't even finish making my first batch before my fork dug straight into the first piece that came off the stove — and I was IN LOVE.

Related: Hazelnut Thumbprint Cookies With A Chocolate Almond Butter Filling

Vegan Eggnog French Toast

1 to 2 tbsp butter or olive oil
1 can coconut milk
1/3 cup coconut (or almond, or rice) milk
1/3 cup water
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tbsp almond flour (or any flour of your choice, but I think a sweeter nut flour works best)
1 loaf of day-old bread, sliced into 1 to 2-inch slices

1. In a large shallow bowl, mix together all of the the ingredients for the vegan eggnog (all of the above ingredients, except the bread).

2. Set up your cooking station. Place a cast iron pan on the stove over medium heat, and heat up about a tablespoon of the butter or oil. Have your sliced bread and bowl with the eggnog near the stove, and a clean plate for the finished pieces close at hand.

3. One at a time, very quickly dip the bread into the eggnog, once on each side. Do not let the bread soak in the liquid, or else you will end up with soggy French toast.

4. Place the piece of dipped bread onto the heated pan, and cook for about 5 to 7 minutes on each side, until it is nice and crisp and brown. Set it onto the clean plate. I like to do this one by one until all of the French toast is cooked.

5. Serve warm, with some freshly grated nutmeg, vegan butter, maple syrup, and/or powdered sugar, if desired.

Next: Sweet Potato Tart With Garlic Chili Oil

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