About the Recipe
We’ve all heard the classic argument pancakes versus waffles but people, we forgot about on important candidate: French toast!
Did you know that French Toast is actually not French at all! Despite to the name, the answer to where French toast originally came from isn’t France: It’s ancient Rome.
The origins of French toast are found in a recipe for “aliter dulcia,” which translates to “another sweet dish.” This recipe, the earliest on record reminiscent of French toast, was found in a 4th century Roman cookbook
French toast around the world is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.
Ingredients
• 1/2 Vegan Brioche
French toast Batter:
• 25g Lupin Flour
• 25g Sugar
• 1 tbsp Vanilla Sugar
• 15g Cornstarch
• 25cl Plant-based Milk
• 1 pinch Salt
• 1 tbsp vegan Butter
Different Toppings: (For 2 Servings)
Cinnamon Apple & Pecans:
• 1 Apple
• 1 tbsp Maple Syrup (or other sweeteners)
• 1 tbsp Cinnamon
• 14 pecans
Bacon, Banana & Maple Syrup:
• 4 Pieces of vegan bacon
• 1 banana
• Maple Syrup
Raspberry & Cream:
• 60g Fresh Raspberries or Strawberries
Chocolate Lovers:
• 30g Vegan Dark Chocolate
• Vanilla Liqueur
• Almonds or Hazelnuts
• Banana
Preparation
STEPS
Cut You Brioche in 2 centimeters thick slices, (You should get 4 slices
Whisk together the lupin flour, sugar, Cornstarch plant-based milk, and salt. Lay the brioche slices in a single layer in a shallow dish and pour the mixture over them. Allow to soak for 4-5 mins, then carefully turn over and soak for another 4-5 mins more.
Heat 1 tbsp of the vegan butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
Serve with your toppings of choices, and dust in icing sugar.
ENJOY!!!
