Rich coconut milk and a flax "egg" come together into a silky, spiced custard—cinnamon, nutmeg, and a touch of vanilla give it that classic French toast warmth. Thick, sturdy slices of bread soak up every bit of that custard until saturated but still holding their shape, then get pan-fried in melted vegan butter until deeply golden and crisp at the edges. The result is a breakfast with a tender, custardy center and a caramelized crust that tastes every bit as indulgent as the diner version. Pile it high with maple syrup, fresh berries, and a dusting of powdered sugar for a weekend brunch that feels like a treat. It's an easy one to fold into a gluten free morning routine, no fuss required.
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In a large shallow bowl or baking dish, whisk together the ground flaxseed and water. Let stand for 5 minutes until the mixture thickens to a gel.
Whisk the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt into the flax gel until smooth and fully combined.
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