Healthy, dairy free french toast perfect for spring with lemon, vanilla, and strawberries. Try this for mother's day, or anytime you want to have a fancy (but still easy) breakfast!
Course Breakfast
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Ingredients
1loaf vegan lemon vanilla challah or another challah/briochecut into 3cm/1in slices
375ml/ 1 1/2 cups nondairy milkI use oat
4eggs*
½teaspoonvanilla powder or 1 teaspoon extract
¼teaspoonsea salt
Zest of a lemon
Coconut oilfor cooking
Instructions
In a shallow bowl, whisk together the milk, eggs, vanilla, salt, and lemon zest. Dip the challah slices into the egg mixture, letting them soak for a minute each side.
Heat a large pan over medium heat with about a teaspoon of coconut oil. Once the pan is hot, cook 2-3 slices of french toast at a time, until golden, about 3 minutes each side. Repeat until all of the bread has been used. Serve immediately with coconut yogurt, strawberries, and maple syrup.
Notes
* The eggs I use are closer to medium in size compared to North American eggs, but large will be fine.