Challah French Toast with Kahlua Coconut Crème –
Decadent Dairy-Free Breakfast or Brunch Recipe on ToriAvey.com
I’m traveling on business on the east coast, and have managed to arrive right in the middle of a “Nor’easter.” After a bummer few weeks (I won’t get into the details here), and now in the midst of a cold and rainy week, it just seems right to post a recipe for comfort food… pure, unashamed, decadent comfort food. Challah French Toast? Yes, please. Kahlua Coconut Crème? Thank you, amen!
I developed this recipe dairy-free (not vegan) for my readers who are lactose-intolerant or kosher. I used banana to sweeten the egg mixture naturally (to cut down on granulated sugar), and added a hefty splash of Kahlua for extra flavor. The “cream” sauce is made with coconut milk, sweetened with maple syrup and enhanced with another splash of Kahlua… because, Kahlua! The result is utterly scrumptious, the perfect dish to bring a little sunshine to a very dreary week. Presented with love, from my kitchen to yours… Challah French Toast with Kahlua Coconut Crème. Have you ever made french toast with challah? It’s magic, I tell you!
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Challah French Toast with Kahlua Coconut Crème
Decadent dairy-free breakfast or brunch recipe - fluffy eggy challah bread naturally sweetened with banana custard, topped with Kahlua coconut crème sauce.
Challah French Toast Ingredients
- 12 slices challah, sliced 1-inch thick, larger slices halved day old or stale ok
- 1 cup light coconut, almond or soy milk for dairy use regular milk
- 3 large eggs
- 1/4 cup flour
- 1 ripe banana
- 1 tbsp brown sugar
- 2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp Kahlua liqueur
- 1/4 cup vegan butter substitute/margarine - I use Earth Balance vegan buttery sticks for dairy, use regular butter
Kahlua Coconut Crème Ingredients
- 1 cup coconut milk canned, full fat
- 1/3 cup maple syrup
- 1/4 tsp nutmeg
- 2 tbsp Kahlua liqueur (or to taste)
- 1 tsp vanilla
- 1 1/2 tbsp cornstarch
You will also need: Blender, large skillet (nonstick is best), baking sheet (optional)
This recipe works best with day-old or slightly stale challah bread. If your bread is fresh, you can take some of the moisture out by placing the slices on a baking sheet and putting them in a preheated 350 degree oven for 10 minutes, flipping the slices once halfway through cooking. This will dry the bread out a bit, which will help it soak up the moisture from the milk and egg mixture. If you don't have time for this step, no worries-- fresh bread will work too, it just won't soak up as much of the egg mixture.
In a small saucepan, combine Kahlua Coconut Crème ingredients and whisk together until combined. Turn on the heat to medium and heat the mixture, stirring constantly, until it begins to boil around the edges. Stir constantly until the sauce has thickened to a cream-like consistency. Turn down the heat to low and reserve, stirring occasionally until ready to serve.
In a blender, combine the non-dairy milk (or regular milk for dairy), eggs, flour, banana, brown sugar, vanilla, cinnamon, salt and Kahlua. Blend for a few seconds till well mixed.
Pour the liquid mixture into a shallow baking dish or pie plate.
Soak your slices of challah in the liquid for about 60 seconds, turning once, till the bread is nicely saturated on both sides. This should be done in batches.
Heat your skillet over medium and grease it with 2 tbsp vegan butter (or butter for dairy).
Fry the toast in two batches of 6 slices each.
Let the slices brown nicely on each side for 3-5 minutes. Keep the heat on medium (or a little lower) to make sure the toast cooks through but doesn't burn.
When the first batch of toast is cooked, re-grease the pan with remaining 2 tbsp of vegan butter and fry the second batch.
Plate the French toast and garnish with powdered sugar, using a mesh strainer to lightly and evenly powder the toast with sugar. Whisk the sauce to break up any skin that has developed, then drizzle the French toast with the warm Kahlua Coconut Crème sauce. Serve hot.