Dairy Free French Toast with Coconut Milk and Protein-Packed Chia Custard
French toast is one of those breakfast classics that feels like a treat, but this version flips the script entirely. By making dairy free french toast with coconut milk as the base, you get all that rich, creamy depth of flavour without a single drop of dairy. Full-fat coconut milk creates a luscious custard that soaks beautifully into thick wholegrain bread, giving you those pillowy, soft centres with crispy golden edges that make french toast so deeply satisfying. The coconut flavour is gentle rather than overpowering, working quietly in the background to make each bite taste indulgent without derailing your morning nutrition goals.
What makes this recipe genuinely different from most versions out there is the addition of chia seeds to the custard dip. Yes, chia seeds. Just one tablespoon stirred into the coconut milk and egg mixture adds about four grams of fibre and two grams of protein per serving, and it thickens the custard naturally so it clings to the bread rather than sliding off. Combined with two whole eggs, you end up with a breakfast that delivers a solid protein hit alongside satisfying fats from the coconut. There is no refined sugar in the batter at all. A touch of pure maple syrup is used instead, and it only takes a teaspoon per serving to add sweetness because the coconut milk brings its own natural flavour.
The bread choice matters more than most people realise. Thick-sliced wholegrain or sourdough bread gives you far more fibre and a lower glycaemic response than fluffy white sandwich bread. Aim for slices that are at least two centimetres thick so they can hold the custard without falling apart. Day-old bread actually works even better here because it is slightly drier and absorbs the coconut milk custard more evenly. If you only have fresh bread, pop the slices in a low oven at 150 degrees Celsius for about eight minutes to dry them out a little before dipping. This small step makes a noticeable difference to the final texture.
On the topping side, keeping things fresh is the best move nutritionally. Sliced strawberries, blueberries, or a handful of banana coins add natural sweetness and a bright pop of colour. A light drizzle of pure maple syrup finishes things off, and if you want extra protein you can serve it alongside a spoonful of your favourite nut or seed butter on the side. This recipe comes together in under twenty minutes, uses one bowl and one pan, and is genuinely something you will look forward to making on a slow morning. It keeps well too, so batch cooking a few extra slices for the week ahead is absolutely worth doing.
Ingredients
- 4 slices thick-cut wholegrain or sourdough bread (at least 2cm thick, day-old if possible)
- 120 ml full-fat coconut milk (from a can, shaken well)
- 2 large free-range eggs
- 1 tablespoon chia seeds (whole or ground both work)
- 1 teaspoon pure maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.3 teaspoon ground nutmeg
- 1 pinch fine sea salt
- 1 tablespoon coconut oil (for the pan, refined for neutral flavour)
- 150 g fresh mixed berries (strawberries, blueberries or raspberries for serving)
Instructions
- 1
In a wide, shallow bowl whisk together the coconut milk, eggs, chia seeds, maple syrup, vanilla extract, cinnamon, nutmeg and salt until fully combined. Let the mixture sit for three minutes so the chia seeds begin to hydrate and the custard thickens slightly.
A wide bowl makes dipping the bread much easier and gives you more even coverage.
- 2
If your bread is fresh rather than day-old, place the slices on a baking tray and dry them in a 150 degree Celsius oven for eight minutes, then remove and allow to cool for a minute before dipping.
Skipping this step with fresh bread can lead to soggy centres, so it is worth the extra few minutes.
- 3
Dip one slice of bread into the custard mixture and let it soak for about 30 seconds on each side. You want the custard to absorb into the bread without making it fall apart. Repeat with the remaining slices, working in batches if your bowl is not large enough.
Do not rush the soaking. Thirty seconds per side is the sweet spot for thick bread.
- 4
Heat a large non-stick frying pan over medium heat and add the coconut oil. Once the oil is melted and shimmering, carefully place two soaked slices into the pan. Cook for three to four minutes on the first side without moving them, until the underside is deep golden brown.
Resist the urge to press down on the bread or move it around. Leaving it undisturbed gives you the crispiest result.
- 5
Flip each slice gently using a wide spatula and cook for a further two to three minutes on the second side until golden and cooked through. Transfer to a plate and repeat with the remaining two slices, adding a little extra coconut oil to the pan if needed.
If your slices are browning too quickly, reduce the heat to medium-low for the second batch.
- 6
Serve the french toast immediately, topped with fresh mixed berries and a light drizzle of maple syrup. Add a sprinkle of extra cinnamon on top if you like.
For a protein boost, serve alongside a small spoonful of almond butter or sunflower seed butter.
Nutrition per serving
310kcal
Calories
13g
Protein
34g
Carbs
14g
Fat
7g
Fibre
7g
Sugar
280mg
Sodium
Pro Tips
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Full-fat canned coconut milk gives far better results than the carton versions, which are too watery to create a proper custard.
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Day-old sourdough or wholegrain bread absorbs the custard beautifully and holds together better during cooking.
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Letting the custard rest for three minutes after mixing allows the chia seeds to swell and thickens the mixture noticeably.
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Cook over medium heat rather than high heat so the inside cooks through before the outside over-browns.
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If you are making this for four people, keep finished slices warm on a baking tray in a 100 degree Celsius oven while you cook the remaining batches.
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Freeze leftover cooked slices in a single layer, then reheat in a toaster or air fryer for a quick weekday breakfast.
Frequently Asked Questions
Variations
- •
Banana Cinnamon Boost
Mash half a ripe banana into the custard mixture before dipping. It adds natural sweetness, eliminates the need for maple syrup in the batter, and contributes extra potassium and fibre.
- •
Protein Powder Custard
Stir one scoop of unflavoured or vanilla plant-based protein powder into the custard for an added protein boost. This is ideal for post-workout mornings when you need more than a standard breakfast.
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Spiced Turmeric French Toast
Add half a teaspoon of ground turmeric and a pinch of black pepper to the custard alongside the cinnamon. The turmeric adds anti-inflammatory benefits and gives the toast a gorgeous golden colour.
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Orange Zest and Cardamom
Add the zest of one orange and a quarter teaspoon of ground cardamom to the custard. This combination is beautifully fragrant and pairs wonderfully with mango slices and a drizzle of honey on top.
Substitutions
- •Full-fat coconut milk → Full-fat oat milk or unsweetened cashew milk (These will produce a slightly less rich custard but still work well. Oat milk also adds a mild sweetness naturally.)
- •Wholegrain sourdough bread → Gluten-free thick-sliced bread (Use a sturdy gluten-free loaf rather than a soft sandwich version to prevent the bread from falling apart during soaking.)
- •Chia seeds → Ground flaxseed (Use the same quantity. Ground flaxseed thickens the custard in a similar way and adds omega-3 fatty acids.)
- •Coconut oil → Avocado oil or light olive oil (Both have high smoke points and work well in a hot pan. They will not add any coconut flavour if you prefer a more neutral taste.)
- •Maple syrup → Raw honey or date syrup (Use the same amount. Date syrup is lower on the glycaemic index and adds a subtle caramel note.)
🧊 Storage
Store leftover cooked french toast in an airtight container in the fridge for up to three days. Reheat in a dry frying pan over medium heat for two minutes per side, or in an air fryer at 180 degrees Celsius for four minutes. Avoid microwaving as it makes the texture rubbery. Cooked slices can also be frozen for up to one month. Freeze in a single layer first, then transfer to a bag. Reheat from frozen in a toaster or air fryer.
📅 Make Ahead
The coconut milk custard can be made the night before and stored in a covered bowl in the fridge. The chia seeds will hydrate overnight, thickening the mixture nicely. In the morning, just whisk it briefly and proceed with soaking and cooking. Cooked french toast can also be batch-made at the weekend and reheated during the week for fast, nutritious breakfasts.
