This Dairy Free French Toast is easy, delicious, and the perfect breakfast! Gluten free, and sure to become a favorite!
French toast is such a classic food, a food many people make on the weekends and I’m not sure I’ve met anyone that doesn’t like it. When we went dairy free and I switched out the butter for coconut oil for the first time, I was a little nervous I wasn’t going to like it, but I don't miss the butter at all. The coconut oil adds a richness that makes the french toast irresistible! I have served this to many people that aren’t dairy free and they love it as well.
I have to admit- although this french toast is delicious straight from the pan topped with maple syrup, I almost always make it to be used for peanut butter and jelly sandwiches. Well, almond butter and jelly for us, but peanut butter works too. After I make a whole loaf of bread, I let it cool slightly then make the sandwiches. A little tip we have been doing for years is to spread both sides of the bread with almond (or peanut) butter, then add the jelly to one side. That helps the jelly not soak into the bread and make it soggy. It’s also a double dose of nut butter which is always a good thing.
I use gluten free bread for this, but feel free to use whatever is your favorite. I also used almond milk so it’s completely dairy free. You could also use almond milk or any other milk that you would like. You will love this take on french toast. An easy switch that makes it incredible! Here are some more breakfast to try:
- Gluten Free Sausage Gravy
- Sausage Pancake Muffins (gf)
- Gluten Free Pumpkin Flax Granola
- Paleo BLT Breakfast Bake
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Dairy Free French Toast
Ingredients
- 4 large eggs
- 1 cup dairy free milk (almond, oat, cashew)
- 2 teapoons cinnamon
- 15 pieces gluten free bread, about 18oz
- coconut oil for cooking
Instructions
- In a medium, flat-bottomed bowl, mix eggs, milk, and cinnamon together until completely combined.
- Over medium heat, place approximately 1 tablespoon of coconut oil in a skillet and let melt.
- Dip bread in egg mixture, flipping and coating both sides. Place bread in the pan and cook 3 minutes or until lightly browned, flip and cook another 2 minutes.
- Remove to a plate and cover with a clean towel to keep warm. Repeat until all bread is used, adding more coconut oil between each batch.
- If the oil starts to burn, turn the heat down and wipe out the pan with a paper towel. Be careful not to burn yourself!
Notes:
Nutrition Information
Melanie says
What brand gluten free bread do you use? Thanks!
Jessica DeMay says
Hi Melanie- I used Canon Bakehouse, it's found in the freezer section. I hope that helps!
Mary Ann | The Beach House Kitchen says
OMG Jessica! I saw this on IG this morning and had to pop right over! I'm drooling all over everything! This looks fantastic! And that PB&J french toast looks amazing!
Jessica DeMay says
Thanks, Mary Ann! It's a favorite around here!
Rachel @ Bakerita says
Oooh I absolutely adore coconut oil and frying french toast in it sounds absolutely delicious!! I've got to try this for breakfast soon 🙂
Jessica DeMay says
Thanks, Rachel! You'll love it!