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.