From our friends at Fran Costigan
French toast–it’s not just for Sunday breakfast,
and it sure doesn’t need to be made with the typical cholesterol-loaded
egg-based custard or refined bread. It is very quick and easy to
make, using just a few pantry staples. Some of the ingredients may be
unfamiliar to nonvegans, but all are easy to find.
he recipe makes enough of the intentionally thick
custard for four average-to-large slices of bread. Make a double batch, if you
Makes 2 servings
Time to make: 40 to 45 minutes
1 cup almond milk, coconut milk beverage, or soy
1/2 teaspoon guar gum
3 tablespoons pure grade B or dark amber maple
1 1/2 teaspoons nutritional yeast powder or 3/4
teaspoon flakes, optional but recommended
2 teaspoons ground black or white chia seeds
1/2 teaspoon ground cinnamon Pinch of fine sea
4 thick slices bread (any bread of your choice)
2 tablespoons coconut oil, vegan buttery spread,
or mild-tasting extra-virgin olive oil, or more as needed
In a blender, combine the milk and guar gum.
Blend on high for 1 minute. The milk will be thick. Add the maple syrup,
nutritional yeast (if using), chia seeds, cinnamon, and salt. Blend on high for
2 minutes if using a standard blender or 1 minute if using a high-speed
blender. Taste the custard. There should be no crunch of chia. If you taste any
crunch, allow the custard to rest for 5 minutes and blend for another minute.
Pour the custard (you will have about 1 cup)
into a 13″ x 9″ baking dish. Press the bread into the custard. Wait 5 minutes
and then turn each slice over with a wide spatula. Spoon some of the custard
over the top of the bread. Allow the bread to soak for another 5 to 10 minutes,
depending on the thickness of the bread, turning the slices over another time.
When you are ready to cook, put the oil or
spread (or a combination) onto a griddle or heavy-bottom pan. Heat over medium
heat until the fat begins to sizzle. Place as many slices on the griddle as
will fit without touching. Cook for 5 minutes on each side, turning the slices
with a wide spatula. Increase the heat and flip again if necessary to get a
darker color. Serve warm with maple syrup or confectioners’ sugar.
Chocolate and Banana French Toast Sandwiches
Sprinkle 1 to 2 tablespoons finely chopped vegan
chocolate on 2 slices of the cooked French toast. Chop 1 banana and divide
between the 2 slices, placing it on top of the chocolate. Top each with a
second slice. Press down with a spatula. Cut each sandwich in half or into
quarters, and serve warm from the pan, with or without a drizzle of maple syrup
or confectioners’ sugar.