Dairy-Free French Toast

Name: Dairy-Free French Toast
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 4 large eggs; 2 tablespoons honey; 1/2 cup coconut milk or almond milk; 1/4 cup orange juice; 1 teaspoon finely grated orange peel; 4-6 slices challah (cut 1-inch thick); 1-2 tablespoons coconut oil

Ronnie Fein • May 1, 2013 (Updated: Aug 20, 2019)Comment Jump to Recipe

non dairy french toast — **DAIRY-FREE FRENCH TOAST**

Make this dairy free french toast with your leftover bread and you will not miss the dairy. Yum.

Dairy-Free French Toast

Prep Time 5

Cook Time 6

Total Time 11

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Servings

Ingredients

4 large eggs
2 tablespoons honey
1/2 cup coconut milk or almond milk
1/4 cup orange juice
1 teaspoon finely grated orange peel
4-6 slices challah cut 1-inch thick
1-2 tablespoons coconut oil

Instructions

Beat the eggs, honey, coconut milk, orange juice and orange peel together in a shallow pan until well blended. Add the bread slices and let them soak for 4-5 minutes, turning them occasionally, until all of the liquid has been absorbed. Heat the coconut oil on a griddle or large sauté pan over medium heat. Cook the soaked bread slices for 2-3 minutes per side or until lightly browned and crispy. Note: use two pans or cook half the slices at a time and keep cooked slices warm in a preheated 140-degree oven (repeat with the remaining slices).

Category: Recipes

Cuisine: FrenchMiddle Eastern · Israeli

Diets: Pareve

Styles: Kid-Friendly

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.