Golden, custard-soaked slices are the whole point here, and this version gets its rich, eggy-tasting base from a clever flaxseed gel whisked into full-fat coconut milk with maple syrup, vanilla, and warm cinnamon and nutmeg. Thick-cut brioche-style bread soaks up that custard until it's saturated but still sturdy, then gets pan-fried in vegan butter until each side turns deep golden brown with a crisp edge and a soft, set center. No eggs, no cow's milk, no cream anywhere near this pan — just a naturally rich, spiced batter that browns and crisps up exactly like the classic diner version. Pile it high with fresh berries, a dusting of powdered sugar, and a generous pour of maple syrup for a weekend breakfast that feels indulgent without any of the usual dairy suspects. It's an easy, satisfying pick for anyone keeping their table lactose free, and honestly, it's good enough to make on repeat regardless.
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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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