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Cinnamon French Toast by Dreena Burton www.plantpoweredkitchen.com #soyfree #vegan with #nutfree option

Cinnamon French Toast

I remember French toast fondly from childhood. It was the “treat” breakfast we had as kids, probably far easier for our parents to make than pancakes, and a great way to use up odds and ends of bread. This version is much healthier than what I ate as a kid, and I tell you our girls love it just the same.
Course Breakfast, brunch

Ingredients

  • 1 cup + 1-2 tbsp plain or vanilla unsweetened nondairy milk
  • 1 tablespoon white chia seeds
  • 1/3 cup soaked and drained cashews see note for nut-free option
  • 3/4 teaspoon cinnamon
  • 1/4 - 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • Sliced bread of choice (whole-grain, gluten-free, etc) see note

Instructions

  1. In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells). Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high. Dip a slice of bread into the batter. Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet. Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used. Serve with fresh fruit and pure maple syrup.

Recipe Notes