Vanilla Bean French Toast

A truly heavenly recipe, Vanilla Bean French Toast is the kind of breakfast we dream of while we sleep the night before. Surprisingly light too!
Course Breakfast, Dessert
Cuisine American
Keyword dairy-free French toast, gluten-free French toast, healthy French toast
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 -6
Calories 755kcal
Author Monica Stevens Le



Egg Mixture:

  • 2 vanilla bean pods
  • 4 eggs
  • 1 can coconut milk place in the fridge overnight

Pomegranate Sauce:


  • Preheat the oven to 350°.
  • Combine the dry ingredients for the bread mixture in a food processor.
  • Slowly add in your wet ingredients and combine thoroughly
  • Pour your bread mixture into a parchment lined or coconut oil greased loaf pan
  • Bake for 25-35 minutes. Wait until the top is looking golden brown, and a toothpick will come out clean from the center. Let cool for at least 30 minutes, and cut the bread loaf into slices.
  • Scoop the creamy topping that has separated in the can of coconut milk and heat it up to a warm temperature.
  • Whisk together the eggs, coconut cream, and the extracted vanilla beans.
  • Blend together the dates, pomegranate seeds, maple syrup and coconut milk.
  • Soak each piece of bread in the egg mixture and throw it on a griddle or large pan at medium heat. Let each side cook until golden brown.
  • Drizzle the pomegranate sauce over the french toast.


You can also serve with grass-fed butter and some maple syrup or raw honey.


Calories: 755kcal | Carbohydrates: 36g | Protein: 23g | Fat: 62g | Fiber: 12g | Sugar: 18g