Ingredients
1 can (13 1/2 Oz. Size)Light Coconut Milk
1/2 cups Brown Sugar, Divided
1 teaspoon Vanilla
2 whole Eggs
1 cup Quick Oats
12 slices Bread
Method
Sources
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Recipe1M+
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Vanilla-infused sugar — European baking, whipped cream, dusting
Light brown sugar — chocolate chip cookies, brown butter, sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vanilla-infused sugar — European baking, whipped cream, dusting
Light brown sugar — chocolate chip cookies, brown butter, sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
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add the coconut milk, 1/4 cup brown sugar, vanilla and eggs to a bowl, whisk until well combined. place the oats and remaining 1/4 cup brown sugar on a plate or in a shallow dish, stir until well combined. heat a skillet (with a lid), sprayed with butter-flavored cooking spray, over medium high heat until hot but not smoking. two at a time, soak the bread in the coconut milk mixture for about a minute. remove from the milk and allow excess to drain off. place on the oat plate, turn to coat. add the french toast to the hot pan, replace the lid and cook for 2 minutes. turn the french toast, replace the lid and cook for an additional 2 minutes, or until cooked through. turn the heat down on the pan if the oats start to brown too quickly. top with fresh fruit, if desired.