Lemon French Toast with Strawberries

4.75 from 4 votes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Dairy-free lemon french toast perfect for spring with vanilla and strawberries. Try this anytime you want a fancier, still easy breakfast!

▢ 1 loaf vegan lemon vanilla challah or another challah/brioche, cut into 3 cm/1 inch slices
▢ 400 ml (1 ⅔ cups) non-dairy milk
▢ 4 large eggs
▢ ½ teaspoon vanilla powder or 1 teaspoon extract
▢ ¼ teaspoon sea salt
▢ Zest of a lemon
▢ Coconut oil for cooking

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.
400 ml (1 ⅔ cups) non-dairy milk, 4 large eggs, ½ teaspoon vanilla powder, ¼ teaspoon sea salt, Zest of a lemon, 1 loaf vegan lemon vanilla challah
Heat a large pan over medium heat with about a teaspoon of coconut oil.
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.

* The eggs I use are closer to medium in size compared to North American eggs, but large will be fine.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.