Isn’t is great when things turn out better than you expected?
The last time I attempted to make vegan french toast it was an out and out disaster – bread welded to the pan disaster, know what I mean? I was reluctant to try it again but this morning I decided to take the plunge and bingo, vegan french toast success!
Here’s what I learnt from my past errors:
1. stale bread works best – don’t even think about pre-sliced bread, it’s got to be a loaf and make sure to cut those slices thick!
2. oil that pan good! keep it well oiled and add more as and when required, particularly between batches.
3. keep that pan hot – medium/high hot, not smokin’ hot, if ya get me?
4. do not leave that toast unattended for a second. use a palette knife to loosen it from the pan.
5. fry the toast in batches. overcrowding the pan is a big no no – I did two at time.
And that’s it! Follow those simple steps and your vegan french toast experience should be devoid of disaster.
four thick slices stale bread
1 cup coconut milk
1 tbsp flour
1/4 tsp ground cinnamon
pinch freshly grated nutmeg
1 heaped tsp coconut palm sugar
put the coconut milk, banana, flour, cinnamon, nutmeg and palm sugar in a blender and blitz until smooth. transfer to a baking dish.
add two slices of bread and allow to soak for several minutes before turning over.
heat a good glug of oil in a non stick frying pan/skillet, enough to fully coat the pan. add two slices of soaked bread and fry until golden on one side before flipping them over. again, fry until golden – about five minutes should do it.
keep warm in a pre-heated oven. Repeat.
for the cranberry compote
1 1/2 cups frozen cranberry (or any other fruit)
2 tbsp coconut palm sugar
juice of 1/2 lemon
place everything in a pan, bring to the boil and then reduce to a simmer.
when the cranberries are sufficiently soft and beginning to burst, transfer to a blender and blitz until smooth.
transfer to a bowl and place in fridge to cool.
serve the toast with a dollop of the compote and a selection of fresh fruit. would also be great with agave or maple syrup – yum!