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Creme Brulee French Toast with Strawberries (Dairy Free, Refined Sugar Free)

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  • Author: Liz Moody
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x


  • 5 eggs, preferably pastured
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup milk of choice (I used coconut, which gives a heartier texture and a faintly sweet flavor, but almond would work really well too)
  • 1 small loaf (about 12 slices) sourdough bread, sliced
  • 1/4 cup coconut sugar (which you’ll be using 1 tsp at a time, so 12 tsp)
  • High heat oil, for pan-frying (avocado, ghee and coconut oil all work well)


  1. Prepare a cookie sheet with parchment paper on top and put inside oven turned to 200 degrees.  
  2. Beat together eggs, milk, salt, and vanilla until very well combined, then place in a large bowl or baking dish (I use a big Pyrex for this, which works well); put in as many slices of bread as you can fit, pushing them around a bit so they’re well saturated with egg mixture.  
  3. Melt high heat oil in skillet over medium-high.  Shake any excess egg mixture off bread and place in skillet, cooking for 2 – 3 minutes, or until edges on bottom side begin to lightly brown.  
  4. While the bottom side is cooking, sprinkle 1 tsp of coconut sugar on the top side of toast; then flip toast so sugar side is down and cook 2 minutes more, or until the sugar is caramelized and that side is brown as well.
  5. Place in oven to keep warm until ready to serve; top with fruit directly before serving if desired.  Makes 12 slices, or 4 servings.
  • Prep Time: 10
  • Cook Time: 10