Fancy enough for a holiday, yet simple for a weekday breakfast, this Coconut Crusted Oven Baked French Toast with Cranberry Syrup is beautiful and both dairy- and egg-free.
PIN IT FOR LATER!
When my husband and I first married, our meals revolved around meat—chicken, beef, or pork appeared on the table most nights. At the time, the idea of a meat-free dinner would have made him turn away. Over time I began adding one meatless meal per week. That small change became a routine, and even now I plan at least one meat-free meal each week.
Recently, I was approached by Silk to develop a plant-based recipe. I accepted the challenge because plant-based doesn’t simply mean meat-free; it often requires rethinking dairy and eggs, which I normally enjoy. Plant-based meals are good for personal health and the planet, and making a small swap—one plant-based meal a week—can make a difference. Silk’s plant-based beverages and yogurts make that switch easy.
I wanted a seasonal recipe. Pumpkin was fading from aisles and, while apples are lovely, I wanted something different. Fresh cranberries caught my eye at the store—perfect, since they’re in season. I envisioned French toast but wanted to transform it into a plant-based, show-stopping dish. I picked up Silk Coconut Milk because coconut and cranberry felt like a natural pairing.
Traditional French toast relies on eggs, so I experimented. I remembered reading about using cornstarch as an egg substitute for egg-allergy recipes, so I tried whisking cornstarch into Silk Coconut Milk along with vanilla. To make the recipe even easier for a holiday or a busy morning, I decided to bake the French toast instead of frying it. The results were excellent: a crisp, golden exterior and tender, non-soggy centers. The coconut-crusted coating paired beautifully with the bright cranberry syrup.
This oven-baked French toast is not only a delicious plant-based option, it also works well for anyone with dairy or egg allergies. It’s an approachable recipe that feels special enough for guests but simple enough for a weekday morning. I keep thinking about the coconut-and-cranberry combination and will definitely use it again.
Now excuse me while I make another batch of Coconut Crusted Oven Baked French Toast with Cranberry Syrup!
Like what you see? Follow Taste and Tell for more recipes and ideas!
Social
Facebook | Pinterest | Instagram | Twitter | Google+ | Weekly Newsletter | Feedly | Bloglovin
Coconut Crusted Oven Baked French Toast with Cranberry Syrup
Ingredients
Coconut Crusted Oven Baked French Toast
- 1 cup Silk Coconut Milk
- 2 tablespoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 6 slices Texas toast
- 2 tablespoons melted coconut oil
Cranberry Syrup
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup fresh cranberries divided
- 1 tablespoon coconut oil
Instructions
-
Preheat the oven to 400ºF. Spray a large baking sheet generously with nonstick cooking spray.
-
In a shallow dish, whisk together the coconut milk and cornstarch until smooth. Stir in the vanilla. Place the shredded coconut on a plate or in another shallow dish.
-
Dip each slice of Texas toast into the coconut milk mixture, coating both sides. Press each slice into the shredded coconut so both sides are well coated. Arrange the slices in a single layer on the prepared baking sheet. Drizzle the melted coconut oil over the top.
-
Bake for 10 minutes, then flip the slices and bake another 5 minutes, or until golden and no longer soggy in the center.
-
Meanwhile, make the syrup: combine both sugars and the water in a saucepan and bring to a boil. Boil for 2 minutes. Add 3/4 cup of the cranberries and cook until they begin to pop, about 3 minutes, mashing them slightly with a spatula. Add the remaining 1/4 cup cranberries and cook just until they start popping, about 2–3 more minutes. Remove from heat and stir in the coconut oil.
-
Serve the coconut-crusted French toast warm, spooning cranberry syrup over the top.
Recipe Notes:
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!
This post was sponsored by Silk. The opinions and writing are my own.