Coconut Milk French Toast
Thick-cut brioche soaked in a spiced coconut milk batter, pressed into a brown sugar crust, and cooked until deeply golden and caramelized - this French toast brings Southern comfort and Caribbean warmth together in one stunning stack. Pure maple syrup finishes it the way it was always meant to be served.
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Type: Vegan | Spice Level: N/A
Servings: 4 | Est. Cost: $14 - $18
Love at First Bite
A caramelized crust gives way to a soft, custardy center carrying bourbon vanilla and warm spice all the way through - rich, fragrant, and deeply satisfying in a way that makes every other version of French toast feel like a rough draft.
Origin Story
French toast has roots that stretch back centuries, appearing across European, North African, and Middle Eastern culinary traditions. In Southern and Caribbean cooking, it found a particularly warm home, deepened with warm spice blends and rich, flavorful batters.
Ingredients
For the Batter:
8 thick-cut slices brioche bread (about 1-inch thick)
2 tablespoons coconut oil or vegan butter for the pan
1 can (13.5 oz) full-fat coconut milk, well shaken
2 tablespoons cornstarch
1 tablespoon chickpea flour
1 teaspoon bourbon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 tablespoon pure maple syrup
Pinch of sea salt
For the Brown Sugar Crust:
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
Substitutions
Brioche: Texas toast substitutes directly and brings the same thick, sturdy structure needed for a proper pan sear.
Coconut oil: Vegan butter substitutes one-for-one and gives a slightly richer, more neutral finish in the pan.
Light brown sugar: Coconut sugar substitutes directly in the crust and adds a slightly deeper, more complex caramel note.
Remix Notes
Stir a teaspoon of fresh orange zest directly into the batter for a bright citrus note that cuts beautifully through the richness of the coconut milk and plays off the warm spices without competing with them. Press crushed pecans into the brown sugar crust before it hits the pan for a candied pecan finish that brings full Southern praline energy to every bite.
How to Make
Whisk together coconut milk, cornstarch, chickpea flour, bourbon vanilla, cinnamon, nutmeg, allspice, maple syrup, and sea salt in a wide, shallow bowl until fully smooth with no lumps remaining. Let the batter rest for 2 minutes to thicken slightly.
Combine brown sugar and cinnamon in a small shallow bowl and spread evenly on a flat plate. Set aside.
Heat a large skillet or cast iron pan over medium heat. Add 1 tablespoon of coconut oil or vegan butter and let it melt fully until the pan surface shimmers.
Working one slice at a time, dip each brioche slice into the batter and let it soak for 30 seconds per side, pressing gently so the batter absorbs fully into the bread. Lift and let any excess drip off.
Press the soaked slice firmly into the brown sugar cinnamon mixture on one side only, coating that surface evenly.
Place the bread sugar-side down into the hot pan. Cook for 3 - 4 minutes until the sugar crust caramelizes and turns a deep golden brown. Flip and cook the second side for 2 - 3 minutes until golden.
Transfer to a wire rack or warm oven at 200°F while you work through the remaining slices, adding coconut oil or vegan butter to the pan as needed between batches.
Serve warm with pure maple syrup , fresh fruit, powdered sugar, or toasted coconut flakes.
Storage & Reheating
Store cooled slices in a sealed container in the refrigerator for up to three days. Reheat in a skillet over medium-low heat for 2 - 3 minutes per side to revive the crust - the oven at 350°F for 8 minutes works beautifully as well and keeps the edges crisp. The microwave softens the crust completely, so the skillet or oven delivers a far better result. This French toast freezes well for up to one month; lay slices flat on a baking sheet to freeze individually before transferring to a sealed freezer bag.
FAQ
My batter feels too thin - how do I fix it?
Whisk in an additional half teaspoon of cornstarch and let the batter rest for another 2 minutes before dipping. Full-fat coconut milk gives the thickest, most custard-like base - light coconut milk produces a thinner batter that won't cling as well to the bread.
The brown sugar crust burned before the bread cooked through - what happened?
The pan ran too hot. Medium heat gives the crust enough time to caramelize evenly without scorching - if the sugar darkens within the first minute, pull the heat back slightly and give the pan 30 seconds to adjust before continuing.
My brioche keeps falling apart in the batter - what should I do?
Day-old brioche holds up significantly better than fresh - the slight dryness gives the bread enough structure to absorb the batter without breaking down. If fresh brioche is all you have, lay the slices out on a baking sheet and dry them in a 300°F oven for 8 - 10 minutes before soaking.
