If you thought french toast was just a thing you serve up to your kids after they’ve grown sick of pancakes, think again! We are going to put a spin on breakfast by serving up this delicious Vegan Latte French Toast! Does it sound, tasty? It’s because it is!
Here is what you need to make Vegan Latte French Toast:
- 3 cups Almond Milk Latte (you can also use cold brew coffee or iced coffee without the ice)
- 1/3 cup Pure Maple Syrup
- 1/3 cup Warm Almond or Coconut Milk mixed with 4 tablespoons flax meal
- 1 Loaf Crusty Bread (we really enjoy using a ciabatta bread)
- Coconut Oil
How to make Vegan Latte French Toast:
- About 24 to 36 hours before you plan to enjoy this dish slice the bread into thick slices, we tend to go for about 1 to 1.5 inches thick. Allow the bread to dry out a bit, this will take a little bit OR if you are tight on time you could slice the bread just thin enough that it will still fit in your toaster or broil it on a low setting, you do not want to brown it, just make it crusty.
- Use a large canning jar or measuring cup to add in the maple syrup, almond/coconut milk flax meal combination (some people call this a flax egg) and the 3 cups of almond milk latte. Mix well and chill until ready to use it. Just give a quick shake or stir when the time comes to pour it on.
- The night before or about 12 hours ahead of time… Decide ahead of time what size oven safe dish you will need to fit the bread slices when laying on their side. Then pour a little bit of the liquid into the bottom. Lay the bread slices in, pour more liquid until all of the bread is coated (you may not need all of it, just save what is left in the fridge). Wait about 15 to 20 minutes and then flip the bread over, cover and chill.
- In the morning or when ready to cook, preheat the oven to 400 degrees.
- Heat a nonstick pan to medium and add in a bit of coconut oil. When hot, add in slices of the bread and lightly crisp on both sides then return to the oven safe dish (think French toast).
- Bake uncovered for 10 minutes. We enjoyed this with a bit of maple syrup, coconut oil and chocolate covered espresso beans.