Who else agrees that brunch is the best meal, ever?
I mean, 1. You get to eat a ridiculous amount and then justify it as counting as your breakfast and lunch, 2. It’s perfectly acceptable to eat things that really should count as dessert for a meal, 3. You get to have sweet and savory!, 4. Cocktails are not only okay to drink well before 5, but they are expected! Best meal.
This french toast falls under that “really should be seen as a dessert, but go ahead and eat it and pretend it’s nourishment” category, and it’s amazing. Actually, it may be the best french toast I’ve ever had. I feel like I say that about everything, “This is the best [insert random food/drink here] I’ve ever had.” I can’t help it. It’s always true! That’s just how I am about food…I get way passionate about it, and way excited about it, haha.
You know what’s neat about this french toast? It can easily be completely dairy-free. The only dairy I used was the butter that I cooked it in, but if you use coconut oil (which I would have used if I had it here), then it’s totally free of all dairy.
It’s soaked in a combo of coconut milk, a coconut-almond milk blend, and eggs. The whipped cream on top is made solely of coconut milk. If you’ve never had coconut milk whipped cream, the stuff is ridiculously tasty. It actually whips up to the same consistency of regular whipped cream, though the heat of the french toast and the Florida sun melted it for these photos. You can kind of see the whipped consistency in the background of the picture below.
Another thing that I really like about this recipe is that the slices are super thick and fluffy, so it can soak overnight, and not get the least bit soggy. Also, I’m pretty keen on the caramelization of the brown sugar on the outside of each of the slices. It adds yet another layer of flavor, and texture.
This is beautifully rich and decadent, and 1 or 2 slices is way more than enough.