French toast. It can be a sweet and simple breakfast, snack or even dessert in our house. But the recipe that I am going to share with you all today deserves a spot at Saturday breakfast, Sunday Brunch, or for dessert any day of the week, served with vanilla ice cream of course (DE-LICIOUS!). And the best part is, it’s practically dairy free!
I adapted this recipe from an old favorite that we have been making in our house for several years now. It usually has 5 eggs in it, and regular milk. As I was watching my Mom make it recently, it struck me that I could make a more “exotic” version by replacing the milk with coconut milk. And while I was on the “dairy-free” train of thought, why not replace the majority of the eggs too? I tried the recipe out, and boy it was good! It turned out closer to a bread pudding, compared to how nice and stiff our regular overnight french toast is, but it was just as delicious, if not better, than the original recipe.
Coconut Overnight French Toast
Ingredients:
1) 1 loaf of bread. It can be wheat, white, or sourdough as I am using here.
2) 1 banana, mashed well. This is to replace one of the 5 eggs in the original recipe. If you want you can just use an egg in replacement of this, or some other binding egg replacer.
3) 1 egg. Again, you can use an egg replacer instead.
4) 1 stick of butter (1/2 cup)
5) 9 Tablespoons of water. We’re going to mix this with no. 8, as a replacement for the last 3 eggs.
6) 2 Tablespoons Organic Corn Syrup
7) 1/4 teaspoon Salt
8) 3 Tablespoons Ground Flax Seed. As I said for no’s 2 & 3, you could replace this and no. 5 with another egg replacer, or use 3 eggs instead.
9) 1 Cup Packed Brown Sugar
10) 1 tsp. Vanilla Extract
11) 12 oz., or one can, of Coconut Milk.
First, we’re going to combine ingredients 4, 6, and 9 in a small saucepan over medium heat. Stir occasionally and simmer until syrupy, about five minutes.
While the syrup is cooking, we’re going to chop up our loaf of bread (no. 1) into 1 inch cubes. They don’t have to be perfect, just make sure they’re not too tiny, and not too big.
Grease a 9×13 pan with your choice of coconut oil, butter, or whatever non-savory oil you choose.
Don’t forget to check your syrup mixture. It’s almost done by now.
Now we’re going to mix up our “egg” ingredients. First, combine ingredients 5 & 8, by scooping the flax seed into the water, one tablespoon at a time.
Next, pour in ingredients 2 & 3, the banana and egg, into the flax mixture. Whisk until well combined.
When your syrup is done remove it from the heat. It should be bubbling and slightly like melted toffee.
Pour syrup mixture into greased pan, spreading it out to all of the corners of the base of the pan.
Arrange the cubes of bread in the pan. It doesn’t have to look pretty, just make sure the height of the bread is pretty even.
Now we’re going to combine ingredients 7, 10, 11 and our egg replacer mix. Combine well.
Now pour the egg-milk mixture over the bread, making sure to evenly coat the whole pan.
Cover tightly with plastic wrap, and…
It can be so hard waiting for that delicious breakfast to come out of the oven, can’t it? And I’m telling you that you have to wait overnight?!
The next morning, heat up the oven to 350 degrees F. Remove the plastic wrap from the pan and cook uncovered for 45 minutes. If you’re patient, your French Toast should come out looking like this:
Flip over to serve, sprinkle with a bit of toasted coconut, and I hope you have a delicious breakfast, dessert, or whatever meal you like to make your Overnight French Toast for.
CREDITS // Author: Brigid Boyer; Photography: Charlotte Boyer; Photos edited with VSCO Film Presets
CGrace says
09/10/2014 at 3:38 PMYummy! I am a huge coconut-of-any-variety person, so I think I’d love this. I’m definitely an eggs girl, mainly because we have a large flock of chickens and it would be ridiculous to do an egg replacement when we have eggs coming out our ears! 🙂 I’m curious, why did you decide to make this no-eggs? Health reasons, just as an experiment (which I totally understand!), or something else?
I can’t wait to try this recipe!
Boyer Sisters says
09/10/2014 at 5:09 PMHi CGrace!
No, no health reasons not to include eggs. 🙂
I just wanted to experiment what it would be like to bake virtually without them, since I know lots of people do, and plus I wanted to provide a recipe with the option to not include eggs, as I know that it’s difficult for people with dairy allergies to find good recipes sometimes.
Oh, and that recipe you left a link to sounds delicious!
Blessings,
Brigid
the Middle Sister and Singer
CGrace says
09/10/2014 at 3:43 PMOh, and I made this recipe after I found it on Pinterest. Very similar to what you made, just with a nice gingery addition. Delicious!
http://www.thecookierookie.com/coconut-ginger-french-toast/
Eva says
09/10/2014 at 6:00 PMWill definitely be trying this 🙂
But, one question- why corn syrup? Could I use maple syrup or honey as a substitute?
Boyer Sisters says
09/10/2014 at 6:29 PMHi Eva!
I used corn syrup because that was what was included in the original recipe, and we had organic corn syrup. I pondered the idea of switching it out for honey, but I figured I was experimenting with enough by replacing most of the eggs, so I opted against it.
I think you could definitely use honey or maple syrup, or a combination of both, as a substitute. You will get a different flavor, but I think the thickness of the honey should be pretty equivalent to the corn syrup; plus you won’t feel as guilty! 😀
Blessings,
Brigid
the Middle Sister and Singer
Hannah Barta says
09/10/2014 at 8:12 PMYummy! This looks amazing 🙂
dance a real
Anonymous says
09/11/2014 at 11:35 PMHI Brigid,
I am making this tonight for tomorrows breakfast! Looks DELICOUS! I cant’ wait till morning to taste it! Just a suggestion. What if you had a printable version of the recipe(minus the Gorgeous pictures) so that it was easy to print off and have on the counter while they cook? I personally love the pictures because then I know that mine looks right and the same 😉 but after the first time a printer friendly version would be awesome! like a pdf.
Great Job! Love the Blog! More recipes would be much appreciated!
Blessings,
Victoria
Boyer Sisters says
09/11/2014 at 11:39 PMWhat a great idea, Victoria! I’ll be looking into it right away. Who knows, we may just be able to update this post with a printer friendly version! I’ll be sure and let everyone know of course.
I hope that your french toast turns out! Let me know what you think (both good and bad). 🙂
Blessings,
Brigid
the Middle Sister and Singer
Bethany says
09/12/2014 at 11:59 PMMmm, looks like a delicious recipe!
One comment though; I don’t think something can be “practically dairy free. It either is, or it isn’t. I have a friend at church who is severely allergic to dairy (milk products: eggs are excluded from that), so the difference is very important for her. I love how you experimented with the recipe though, and I’m sure the butter is pretty irreplaceable. 🙂
I don’t mean to sound persnickety; I think this was a lovely post and would enjoy seeing more recipes!
Hana - Marmota says
09/13/2014 at 9:37 PMIt’s definitely related to the dish we make with grated apples… the other layers are breadrolls with milk and eggs. I may have to give this one a try! Maybe revert back to regular milk, as coconut milk can run very pricey around here… but I like the idea of adding banana. That should be tasty!