Fancy enough for a holiday brunch, yet easy enough for a swift weekday breakfast, this exquisite Coconut Crusted Oven Baked French Toast with Cranberry Syrup is not only visually stunning but also completely dairy-free and egg-free! Discover a plant-based delight that promises flavor and convenience in every bite.
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There was a time, not so long ago, when our dinner plates were undeniably dominated by meat. As staunch meat-lovers, my husband and I revolved our meal planning around the star protein, whether it was chicken, beef, or pork. The mere suggestion of a meat-free dinner would often be met with a skeptical glance, if not an outright dismissal. It was a culinary comfort zone we rarely dared to leave.
However, over the years, a subtle shift began. I tentatively introduced a meatless meal into our weekly rotation. At first, it was an occasional experiment, a culinary foray into uncharted territory. Slowly but surely, these meatless evenings became more frequent, transforming into a cherished routine. Now, after countless shared meals and a gradual evolution of our palates, a meat-free option is an integral part of our weekly menu planning. It’s a testament to how habits can change and how new favorites can emerge.
So, when my wonderful friends at Silk approached me with an exciting challenge – to create a truly plant-based recipe – I knew it was an opportunity I couldn’t resist. You see, while our household had embraced meat-free meals, going fully plant-based presented a whole new set of considerations. As someone who adores eggs and butter, stepping into the realm of dairy-free and egg-free cooking required a bit of creative thinking and a willingness to explore innovative substitutions. This wasn’t just about removing meat; it was about reimagining core ingredients.
Embracing Plant-Based Living: A Delicious and Sustainable Choice
Why choose plant-based? The reasons are compelling and multifaceted. Plant-based recipes offer a wealth of benefits, not only for our personal well-being but also for the health of our planet. While I’m not embarking on a full-time vegan journey anytime soon, I firmly believe that even small, consistent changes can yield significant impacts. Incorporating just one plant-based meal a week, for instance, is a simple yet powerful step towards a more sustainable and health-conscious lifestyle. It’s about mindful eating and making choices that resonate with our values.
This is where brands like Silk truly shine. Their diverse range of plant-based beverages and yogurts makes the transition to plant-focused cooking incredibly easy and enjoyable. They provide accessible, delicious alternatives that allow you to maintain flavor and texture in your favorite dishes, without compromising on your dietary preferences or commitments. From creamy almond milk to rich coconut milk, Silk offers a foundation for culinary creativity in the plant-based kitchen.
The Spark of Inspiration: Seasonal Cranberries and Tropical Coconut
As I contemplated my plant-based creation, I knew I wanted to harness the essence of the season. While pumpkin’s reign was drawing to a close (though, let’s be honest, I’d gladly embrace pumpkin all year long!), and apples, while lovely, felt a bit too familiar, I yearned for something a little different, a touch more vibrant. My solution presented itself during a serendipitous stroll through the grocery store. There, nestled amongst the produce, were bags of glistening fresh cranberries, practically calling my name. It was a happy discovery – cranberries were perfectly in season, offering a burst of tart, festive flavor.
An idea began to form: French toast. But not just any French toast. I envisioned a version that was both comforting and exciting, infused with unique flavors and textures. Pairing the tart cranberries with something sweet and creamy seemed like a natural fit. That’s when I reached for a carton of Silk Coconut Milk. The tropical notes of coconut milk, I mused, would beautifully complement the bright acidity of the cranberries, creating a harmonious and utterly delicious combination for this special breakfast or brunch recipe.
Reimagining French Toast: The Dairy-Free and Egg-Free Magic
For those familiar with crafting traditional French toast, you know it typically relies heavily on eggs and dairy milk for its signature texture and richness. Crafting a plant-based version meant tackling these core ingredients head-on. Substituting cow’s milk was the easy part, thanks to the delightful Silk Coconut Milk, which provided a rich, creamy base with a hint of tropical sweetness. The real puzzle, however, was finding an effective egg substitute.
Then, a memory resurfaced – an article I’d read years ago about egg allergies, which had mentioned cornstarch as a viable binding agent. Intrigued, and with nothing to lose, I decided to put it to the test. Cornstarch, when whisked into the coconut milk, creates a thick, custardy batter that clings beautifully to the bread, mimicking the binding properties of eggs without any animal products. This innovative approach ensures that our plant-based French toast retains that desirable internal tenderness while achieving a perfect exterior.
To make this French toast even more appealing for families and holiday gatherings, I opted for an oven-baked method. Let’s face it, who wants to spend an entire morning standing over a stove, flipping individual slices of French toast? Baking allows for a hands-off approach, ensuring all slices cook evenly and simultaneously, freeing you up to enjoy the company of loved ones or simply relax on a lazy weekend morning. This method also contributes to the desired crispy exterior and soft interior, creating a truly delightful dining experience.
I am absolutely thrilled to report that this oven-baked, dairy-free, and egg-free French toast exceeded all expectations. Days later, I’m still savoring the memory of its perfect balance. The exterior boasted a wonderfully crispy, golden coconut crust, while the inside remained tender and moist, without a hint of sogginess. The marriage of coconut and tart cranberry proved to be nothing short of culinary perfection – a flavor combination I will undoubtedly be revisiting in future recipes. This dish isn’t just a substitute; it’s a stellar creation in its own right.
More Than Just a Meal: Versatility and Inclusivity
This Coconut Crusted Oven Baked French Toast with Cranberry Syrup is so much more than just a delicious plant-based breakfast. It’s a versatile recipe that caters to a variety of dietary needs and preferences, making it a true crowd-pleaser. Whether you’re consciously embracing more plant-based meals, cooking for someone with a dairy allergy, or accommodating an egg allergy, this recipe is an absolute triumph. It exemplifies how thoughtful substitutions can open up a world of culinary possibilities, ensuring everyone at the table can enjoy a decadent and satisfying meal.
The beauty of this dish lies in its ability to transcend dietary restrictions without sacrificing flavor or appeal. It’s elegant enough to grace a holiday brunch table, yet simple enough to whip up for a special weekend treat. The sweet, creamy notes of coconut are perfectly balanced by the tart, seasonal cranberries, creating a symphony of flavors that will delight your taste buds. This is the kind of recipe that makes you excited about plant-based cooking and eager to share it with others.
Now, if you’ll excuse me, I find myself craving another batch of this incredibly delicious Coconut Crusted Oven Baked French Toast with Cranberry Syrup! It’s simply too good to resist, and I encourage you to experience its magic for yourself.
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Coconut Crusted Oven Baked French Toast with Cranberry Syrup
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Ingredients
Coconut Crusted Oven Baked French Toast
- 1 cup Silk Coconut Milk
- 2 tablespoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 6 slices Texas toast
- 2 tablespoons melted coconut oil
Cranberry Syrup
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup fresh cranberries divided
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 400ºF. Generously spray a large baking sheet with nonstick cooking spray.
- In a shallow dish, whisk together the coconut milk and cornstarch until smooth. Stir in the vanilla extract. Place the sweetened shredded coconut on a separate plate or in another shallow dish.
- Dip each slice of Texas toast into the coconut milk mixture, ensuring both sides are fully coated. Carefully transfer the coated toast to the plate of shredded coconut and gently press the coconut onto both sides of the bread, forming an even crust. Arrange the crusted slices in a single layer on the prepared baking sheet. Drizzle the melted coconut oil evenly over the top of each slice.
- Bake in the preheated oven for 10 minutes. Then, carefully flip each slice over and continue baking for another 5 minutes, or until the French toast is beautifully browned and no longer soggy in the centers.
- While the French toast bakes, prepare the cranberry syrup. In a medium saucepan, combine the brown sugar, granulated sugar, and water. Bring the mixture to a boil over medium-high heat, then reduce heat slightly and boil for 2 minutes, stirring occasionally. Add 3/4 cup of the fresh cranberries and continue to cook until the cranberries begin to pop, which should take about 3 minutes. Using a spatula or the back of a spoon, gently squish the cooked cranberries to release their juices. Stir in the remaining 1/4 cup of fresh cranberries and cook just until they start to pop, approximately another 3 minutes. Remove the saucepan from the heat and stir in the coconut oil until fully incorporated.
- Serve the warm Coconut Crusted Oven Baked French Toast immediately, generously drizzled with the homemade cranberry syrup. Enjoy!
Recipe Notes:
*The cranberry syrup will naturally thicken as it cools. For a runnier consistency, serve it while it’s still hot from the saucepan. If you prefer a thicker, more spoonable syrup, allow it to cool slightly before serving. Both consistencies are equally delicious!
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.