Unfortunately I did not measure much for this, but it’s very easy to recreate. For the french toast, I used one large slice of homemade bread…
I then cut the piece into two smaller slices and soaked the bread in a mixture of egg, soymilk, cinnamon and maple syrup. I fried the slices in a little coconut oil over medium heat.
While the french toast was cooking, I put about 1/2 c of frozen blueberries in a pan over medium heat. Once the berries began bursting, I added a dash of maple syrup extract and a tablespoon or two of maple syrup.
Plate the french toast and top with a slice of butter and sprinkle of cinnamon before topping with the compote.
I’ve only had vegan french toast from Seward Cafe, which is fricking amazing. I decided to gather ingredients and make Isa’s Fronch Toast which is also in her book Vegan with a Vengeance. I used Cinnamon Chip bread from Great Harvest Bread Company and I think this was the key ingredient.
I cut the pieces last night and let it sit out so it could get a little stale. I think this helps absorb the liquid.
- Loaf of Italian or French bread, baguette shaped, preferably stale
- 1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
- 1/2 cup rice milk or plain soy milk
- 2 tablespoons corn starch
- 1/4 cup chickpea flower
- Several tablespoons canola or vegetable oil
It turned out so, so good!
Served with coffee out of my favorite cup!