Blueberry honey is amazing in this recipe, if available. For smaller households, you can freeze leftover slices and reheat them in a toaster, toaster oven, or oven for an easy breakfast.
Author: Chef Rob Corlis
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
Ingredients
Berry Garnish
½ cup fresh raspberries
½ cup fresh blueberries
½ cup sliced fresh strawberries
Hot Honey
½ cup honey
½ teaspoon cayenne pepper
Coconut Milk & Honey French Toast
3 large eggs
½ cup light canned coconut milk
2 tablespoons honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
8 small slices dairy-free pound cake (see recommendations in post above) or thickly sliced bread (gluten-free, if needed)
Instructions
Berry Garnish
In a small bowl, stir together the raspberries, blueberries, and strawberries.
Cover and refrigerate until serving.
Hot Honey
In a small bowl whisk together the honey and cayenne pepper.
Just before serving, warm the honey to make it thin and pourable.
Coconut Milk & Honey French Toast
Heat electric griddle to 375°F.
In a mixing bowl, whisk together the eggs, coconut milk, honey, vanilla, and cinnamon.
Arrange the pound cake or bread slices, side by side in a casserole dish or jelly roll pan. Pour the coconut milk and honey mixture over the slices. Let them soak for 1 minute.
Grease the griddle. Remove a pound cake or bread slice, let any excess liquid drip off, and place it on the griddle. Repeat with the remaining slices.
Cook the French toast for about 2 minutes on each side, until golden crispy on the outside, and cooked through.
To serve, place two overlapping French toast slices on a plate, top with ¼ cup mixed berries, and drizzle with 2 tablespoons honey. Repeat with the remaining ingredients.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-milk-honey-french-toast