Ingredients:

  • 3 large eggs, room temperature
  • 1 cup oat milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp cornstarch
  • 8 thick slices dairy-free bread
  • 2 tbsp coconut oil

Instructions:

  1. In a shallow wide bowl, whisk the 3 large eggs thoroughly until no streaks remain.
  2. Slowly stream in the oat milk, maple syrup, vanilla extract, ground cinnamon, and cornstarch. Whisk vigorously until the cornstarch is fully dissolved into the emulsion.
  3. Place two slices of thick-cut bread into the mixture. Allow them to soak for 20-30 seconds per side until heavy but not falling apart.
  4. Heat a large non-stick skillet over medium-low heat with 1 tablespoon of coconut oil.
  5. Place the soaked bread in the pan and cook for 3-4 minutes per side. Maintain medium-low heat to allow the custard to set through to the center while the exterior develops a deep, golden-brown crust.
  6. Transfer the cooked slices to a wire cooling rack briefly to prevent steaming before serving.