I come by liking 'bread' dishes honestly. No doubt it has something to do with my French-Irish ancestry. As I became more health conscious, my French toast recipe morphed into using rice or almond milk and egg whites.
When I developed a sensitivity to eggs—the resulting hives have nothing to do with bees!—my the recipe took the leap into a dairy-free style. It's amazing how quickly one's taste buds adapt. It can be made quite quickly, a plus for brunch on busy days. I use sourdough bread that contains natural wild yeast starter only, as it contains probiotics that help to digest the wheat and don't spike blood sugar levels as regular commercial brown or white breads tend to do. Some bakeries now offer sourdough rye and multi-grain and seeds options, too.
The following recipe is for one person, so just multiply it by the number of persons who want French toast!
- 1/4 cup plus 1 Tbsp non-dairy milk (rice, almond, coconut)
- 1 Tbsp egg substitute
- 1/2 tsp real vanilla
- 2 slices sourdough bread (5-6 inches in length)
Whisk the first three ingredients together in a cup until quite blended and then pour into a large flat dish. Place the two slices of bread in the dish and soak on one side and then on the other until all liquid is soaked up.
Place large frying pan over medium heat and spray with coconut oil.
Carefully place soaked bread slices in the frying pan. I use a rubber spatula to scrape the dish and pour any remaining batter onto the slices.
Cover with a lid and let cook 5-7 minutes. Carefully turn slices over and cook until brown on that side.
Note: You can place cooked slices in the oven at 250º F. to keep warm while the other pieces are cooking if you are serving more than one person.
Serve with fresh mixed berries or diced fruit, chopped nuts, and real maple syrup.