Cameron and I have a sort of weekend tradition- almost every Sunday we make french toast. Sometimes we have pancakes (I love a good pancake), but about 99% of the time its french toast. It’s a nice way to end the weekend, sort of like a mini-vacation, and its the day of the week I don’t focus quite as much on having super healthy meals for breakfast, lunch, and dinner.
I’ve been working on this recipe for quite a while, and I think it’s just about as perfect as I can get it. Occasionally I’ll get lazy and decide I can eyeball the ingredients, but it never turns out quite as well- I think I alway end up adding too much liquid.
The recipe below makes 4-5 slices, or enough for two with an extra piece for later.
I generally make these in a pan, but you could definitely use a griddle. If you do use a pan, then I suggest preheating your oven to 200°F so you can keep the cooked slices warm while you finish cooking the rest.
• 3/4 c flour (I use about 1/2c unbleached all purpose, and 1/4c whole wheat)
• 1c + 2tbs non-dairy milk (I like unsweetened almond milk)
• 1 tsp egg-replacer (I use Ener-G, but you could also use a flax egg here)
• 1Tbs raw sugar or other sweetener
• pinch of salt
• 1tsp vanilla extract
• 4-5 slices of bread (homemade is ideal, but thawed ezekiel bread is also great)
1. Place dry ingredients in a medium bowl and whisk lightly to combine
2. Add almond milk and vanilla extract to bowl and mix well. You may need to switch to a spoon or spatula to mix. At this point you can add the extra almond milk if the mixture is too thick, but don’t thin it out too much or it won’t stick to the bread as well.
3. Heat your pan or griddle to medium heat. If you’re not using a non-stick pan, add a bit of coconut oil to keep the bread from sticking.
4. Coat each slice of bread (I generally dip them into the mixture, knocking off the extra), then cook until golden on each side.
5. Serve with dark maple syrup and earth balance