The perfect bank holiday breakfast! I love French toast it’s one of those things I will get
when I’m out for breakfast as an epic treat. Growing up we would make our own French
toast and this recipe is a slight twist on my mums, the queen of desserts. Once you see how easy it actually is to make it might be dangerous I know I’m contemplating having French toast for breakfast for the foreseeable future. I topped mine with some coconut yogurt and berries but you can’t beat a simple drizzle of maple!
Cooks in 20 Minutes
- 2 thick cuts of sliced bread (I used sourdough)
- 2 eggs
- 200 ml almond milk/coconut milk or rice milk
- 4 tbsp. maple syrup
- 1 tsp vanilla essence
- pinch of sea salt
- 1 tbsp. ground cinnamon
- 1 tbsp. oil of choice for cooking
- In a bowl combine the eggs, nut milk, maple syrup, vanilla, salt and cinnamon. Note: The cinnamon will coagulate in lumps but that’s ok.
- Pour this mix into a long flat baking tray and place in the slices of bread. Let the bread soak for 30 minutes (turning over after 15 mins). It’s worth mentioning here that using a spatula to turn the bread is wise as the bread will become very heavy and wet and if you’re not careful
it may tear.
- Once the bread is soaked prepare a non-stick pan over a high heat. Add some oil and place on the slices of soaked bread. After 30 seconds turn the heat to medium and let it cook for 3 minutes on this side, flip and cook for 4 minutes. The bread should be golden and crispy along the edges.
- Slice and top with your favourites