Easy Stovetop French Toast with Fresh Berries

aka The Sunday Morning Golden Crisp

There’s something about a lazy weekend morning that just calls for French toast. I started making this version after I got tired of the sugar crash that came with the diner-style stuff I grew up eating. Thick slices of sourdough, a custardy dip with just a hint of cinnamon and vanilla, and a quick sear in coconut oil — that’s all it takes. My kids line up at the counter before I’ve even finished the first batch, and honestly, I usually sneak a piece straight from the pan before it hits the plate.

Ingredients

• 4 thick slices sourdough bread (about 1 inch thick)
• 3 large eggs
• 1/3 cup full-fat coconut milk
• 1 tablespoon pure maple syrup, plus more for serving
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of sea salt
• 2 tablespoons coconut oil (solid, for the pan)
• Fresh berries for topping (blueberries, strawberries, raspberries)
• Optional: coconut sugar for dusting

Instructions

1. Make the custard: In a wide, shallow bowl, whisk together eggs, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and sea salt until fully combined and smooth.
2. Soak the bread: Dip each slice of sourdough into the custard mixture, letting it soak for about 20 seconds per side. You want the bread saturated but not falling apart.
3. Heat the pan: Melt 1 tablespoon of coconut oil in a large skillet or griddle over medium heat. Swirl to coat the surface evenly.
4. Cook the first side: Place 2 soaked slices in the pan and cook for 3–4 minutes until the bottom is deep golden brown and crispy. Don’t move them around — let them develop that crust.
5. Flip and finish: Flip carefully and cook another 2–3 minutes until golden on the second side and cooked through. The center should feel set, not jiggly.
6. Repeat: Add the remaining tablespoon of coconut oil and cook the last 2 slices the same way.
7. Serve immediately: Stack the French toast on plates, pile on fresh berries, drizzle with maple syrup, and dust with coconut sugar if desired.

Tips

• Day-old bread works best — it soaks up the custard without getting soggy too fast.
• Medium heat is key. Too high and the outside burns before the egg cooks through. If your toast is browning in under 2 minutes, turn it down.
• For an extra-thick custard coating, let the bread soak a full 30 seconds per side.
• This works great with gluten-free sourdough if you need it GF — just watch the soaking time since GF bread can be more delicate.