I come by liking 'bread' dishes honestly. No doubt it has something to do with my French-Irish ancestry. When I developed a sensitivity to eggs—the resulting hives having nothing to do with bees—my recipe took the leap into a dairy-free style. It's amazing how quickly one's taste buds adapt. I use sourdough bread that contains natural starter only and no added yeast, as it is lower on the Glycemic index than many other breads. 

The following recipe is for one person, so just multiply it by the number of persons who want French toast!

Ingredients

• 2 slices of sourdough bread (or 3 slices if they are small.) 

• 1/2 cup plant milk without added sugar (I use almond milk for extra protein)

• 1 Tbsp egg substitute powder (may substitute 1/4 cup liquid egg substitute and reduce milk slightly) 

• 1 tsp real vanilla

• 1 tsp ground cinnamon

Preparation

Whisk the first four ingredients together in a cup until blended and pour into a large flat dish. Place bread slices in the dish and soak well on each side. 

Place large non-stick frying pan or griddle over medium heat.

Place soaked bread in the pan. Use a spatula to scrape the dish and pour any remaining batter onto the slices.

Cook  for 6-8 minutes. Carefully turn slices over and cook another 6-8 minutes.

Serving

Serve with fresh fruit, chopped nuts and seeds, hot applesauce, hot blueberry sauce, peanut butter, or real maple syrup. (Avoid any syrup that is made from refined sugar, HFCS, or fructose.

Enjoy.