This is one of my favorite and most surprising vegan versions of a recipe. Jon was finally back after traveling way too long for work, so he asked for a breakfast treat. French toast seemed like a good option!
The batter for the toast is very easy to make. All you need is some almond milk, a little sugar, and your preferred flavorings.
I like to include some type of fruit topping. This time I used blueberries warmed with a little sugar and vanilla extract, but you could use fresh fruit, jams, or even just powdered sugar.
Paired with some of Jon’s homemade espresso, this breakfast was a great way to celebrate his return home.
Vegan French Toast with Blueberry Topping
4 pieces sourdough bread
1 cup almond milk
2 Tbsp brown sugar
1 1/4 tsp vanilla extract
1/2 tsp almond extract
1/3 cup blueberries (frozen is ok)
1/2 tsp lemon zest
1/2 Tbsp vegan butter
In a flat dish, stir together the almond milk, 1.5 Tbsp of sugar, 3/4 tsp vanilla extract, and the almond extract.
Heat a large non-stick pan over medium-high heat, adding the vegan butter once it is heated.
Quickly dip each piece of bread in the almond milk mixture, flipping to ensure both sides are coated.
Cook until golden brown on both sides. Don’t try to flip the bread early because you’ll end up tearing it.
While the bread is cooking, make the blueberry sauce. Combine the blueberries, remaining sugar and vanilla in a small pot and cover over low heat until the berries have released their juices. Remove from heat and add the lemon zest.
Top the French toast with the blueberry sauce, and serve with maple syrup.