October 10, 2021
From Vegnews
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Level up your Sunday brunch by using fluffy slices of Brioche as the bready component in your French toast with this recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. 

What you need:

For the French toast: 
1 cup room temperature unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons arrowroot starch
1 tablespoon flaxseed meal
1 teaspoon ground cinnamon
¼ teaspoon salt
1 loaf brioche bread (about 15 ounces)
1 tablespoon unsalted vegan butter, for cooking
1 Granny Smith apple, thinly sliced

For topping: 
Fresh blackberries
Maple syrup
Fresh rosemary leaves 

What you do:

  1. In a large bowl, whisk almond milk, vanilla, arrowroot starch, flaxseed, cinnamon, and salt.  Set batter aside to thicken slightly, about 5 minutes.
  2. Cut loaf of bread into 8 slices, ¾- to 1-inch thick, depending on loaf size.
  3. Preheat a griddle over medium-high heat. Once hot, add butter and let melt.
  4. Dip a slice of bread into batter, getting both sides, and let soak for 1 to 2 seconds. Place on greased griddle and cook until golden brown with crisp edges and fully cooked through, 3 to 4 minutes on each side. Repeat with remaining ingredients. 
  5. To serve, stack two pieces of French toast on a plate, layering 1 or 2 slices of apples between them. Top each stack with blackberries, a drizzle of maple syrup, and fresh rosemary.

Photo credit: Shanika Graham-White

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Source: Vegnews.com