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Oat Milk French Toast

Bread soaked in a light, foamy oat milk custard, pan-cooked in coconut oil until golden, and finished with warm maple syrup for a dairy-free breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 people
Calories: 310
Ingredients Equipment Method

Ingredients
  

6 thick slices bread of choice, slightly stale if possible
2 large eggs
3/4 cup oat milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil, for the skillet
Warm maple syrup, for serving

Equipment

  • 1 large ceramic-coated nonstick skillet
  • 1 wide shallow dish
  • 1 whisk

Method
 

Whisk the eggs, oat milk, vanilla, and cinnamon until foamy.
    Dip each bread slice briefly into the custard.
      Melt coconut oil in the skillet and swirl to coat.
        Cook the slices until golden on both sides.
          Stack the finished slices on a plate.
            Warm the maple syrup.
              Pour over the stack and serve immediately.