1. Toast each piece of bread in a toaster to create a nice dark golden brown crust (be careful not to burn). You want enough of a crust to create a barrier on your bread that will keep your French toast from not getting TOO soggy. Set aside to cool--you want your bread to be room temperature before you batter it.
2. In a bowl, combine the coconut milk, rice milk, agave, cinnamon, vanilla extract, and nutmeg (being sure to put aside an extra bit of nutmeg for garnish later). Whisk ingredients until completely incorporated and there are no more lumps of coconut milk. The coconut milk and rice milk should be room temperature when you add it in.
3. When the toast is cool, one at a time, dip the toast in the “cinnamon roll” batter, covering all sides liberally.
4. Heat a frying pan on medium and place the battered toast directly onto the pan. We don’t want to use any kind of greaser, such as margarine or oil, as the flavor will get absorbed into the bread and overpower the batter. Non-vegan batter gives the toast a barrier that keeps the flavor on the outside, without letting it steep in; we can do this same thing by simply omitting a greasing ingredient (and it doesn’t even need it--it won’t stick!).
5. Let the batter caramelize until the toast has reached an all-over dark golden brown. Remove from the heat and let cool for several minutes before topping with pure maple syrup and a heaping pinch of nutmeg: and let the brunch begin!
For even easier day-of prep, mix the batter beforehand, jar, and refrigerate! The batter is good for 4-5 days refrigerated. Have extra left over? The mix makes a delicious dessert or fruit topping for sinful sweetness that never ends! Just don’t forget the champagne!
Also by Missy: Copycat Panera Superfood Salad
Related: Sweet Potato and Black Bean Frittata
Herbed Sausage and Potato Hash
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Photos: Missy Ruttencutter