Vegan French Toast

• 1 1/4 cups unsweetened almond milk
• 1/2 cup soy yogurt
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 4 tablespoons refined coconut oil, melted
• One 1-pound day-old Italian-style loaf, ends discarded and loaf cut into 3/4-inch-thick slices
• Warm pure maple syrup, for serving

1. Set a baking sheet on an oven rack and preheat to 200 degrees F.
2. Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined.
3. Transfer to a casserole dish or glass pie plate.
4. Heat a large nonstick skillet over medium heat.
5. Add 1 tablespoon of the oil, swirling the skillet to coat the surface.
6. Place 3 slices of bread in the milk-yogurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the skillet.
7. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed).
8. Serve immediately or transfer to the rack in the oven to keep warm.
9. Repeat with the remaining oil, bread and milk-soy mixture.
10. Serve with maple syrup.

unsweetened almond milk, soy yogurt, cornstarch, sugar, ground cinnamon, vanilla, coconut oil, maple syrup

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegan-french-toast.html (may not work)