Picture this, you’re sitting in bed on a Sunday morning reading your favourite book (or watching Friends on Netflix) and you suddenly get a pang in the bottom of your stomach. An intense need for an indulgent treat. You put the book down (or press pause) and head into the kitchen for twenty minutes. You are now sitting back in bed, but now by your side is a delicious plate of sweet, crispy French toast, drenched in maple syrup and spilling over with lovely fresh berries.

When I first became vegan, french toast was among those meals that I definitely thought I would be missing out on. How would I ever recreate the egg in eggy bread?! Now, a few years down the line, I’ve learnt some tricks along the way and have been able to create a super easy recipe for French toast, that is every bit as satisfying as my memory of its eggy counterpart.

What I think is so brilliant about French toast is how quickly it can be thrown together. It makes a wonderfully comforting treat for one, but also a great contender for serving up to friends for brunch. You can get the batter completely ready before anyone arrives and within ten minutes be serving out a delicious plate of French toast. Freya and I did exactly this when we had friends over a few weeks ago (who aren’t vegan) and it’s safe to say, it went down a treat.

Without further ado, we present to you our take on the classic: French toast!

VEGAN FRENCH TOAST

author: lovely jubley

Ingredients

4 thick slices of bread

3 tbsp flour, sieved

1/2 tbsp nutritional yeast

1/4 tsp cinnamon

2 tbsp sugar

pinch salt

1 cup plant milk (we use almond)

1 tsp dairy free butter for the pan

*raspberries

*blueberries

*pecans

*maple syrup

*dusting of icing sugar

*suggested toppings

Method

Start by adding together the ingredients for the batter in a shallow bowl (sifted flour, nutritional yeast, cinnamon, sugar, salt and then the plant milk). Whisk until thoroughly combined Dip the bread into the batter, making sure the bread is completely covered on all sides Heat the dairy free butter on a low-medium heat, in a non stick frying pan Cook the bread for about 7 minutes, flipping every few minutes until the bread is golden and crispy Remove the french toast from the pan and plate with raspberries, blueberries, pecans, maple syrup and finish with a dusting of icing sugar

If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.