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1 15-ounce can full fat coconut milk (or sub light)
1 cup unsweetened almond milk
1/4 cup agave nectar, maple syrup or honey
3 Tbsp raw sugar + more for sprinkling on top
7 large eggs (free range, vegetarian fed if possible)
1 tsp vanilla extract
1/4 tsp sea salt
4 slices super thick crusty bread
2 Tbsp vegan butter or coconut oil
Optional Toppings: Coconut whipped cream, toasted coconut flakes*, maple syrup
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