I love and miss real French Toast. I still do get it sometimes when I go out to eat breakfast or brunch, but I really wanted to try to find a vegan version so I can whip up a delicious breakfast on weekends. Last weekend, I tried out a vegan version at home. If you know me, you know I have a short attention span when it comes to recipes, so it didn't turn out super great the first go round, but they did look legit.
Here's where I went wrong. The recipe called for sugar. I like my French Toast savory, so I skipped this. I made a batch without it, tasted it and it was kinda blah. I made a second batch after adding a packet of stevia sweetener and it turned out way better. It had that great salty / sweet thing going on.
But even better than all that, I had some mix leftover. I put it away in the fridge for another day. I forgot about it until this morning, so I made some more vegan french toast and it was even better. I think all the flavors had time to come together and the chia seeds had more time to do their thing. Here's how I did it below:
Ingredients(I never measure, so these are estimates, use as much or little as you want to satisfy your tastes):
1 cup unsweetended almond milk
1 tsp tumeric (you can use less if you're not a huge fan of this)
1/2 tsp black salt (or kala namak)
pinch of table salt to taste
1 tbsp chia seeds
1 tsp stevia leaf sweetener
2-4 slices of crusty bread
Mix all the ingredients above over heatuntil mixed and warmed. Give the chia seeds some time to thicken up the mixture. Once incorporated, use crusty/stale bread to soak up the "batter".
How long you soak itdepends on how thick or dense your bread is. I like my french toast crispy on the outside and a little soft on the inside, so I let mine soak through until the bread was limp. I used a crusty baguette bread and some home made rolls that my mom made. They were denser, so it took a few minutes.
I mentioned earlier that the batter ended up tasting better the week after, so I'd recommend making it in bulk ahead of time and storing in the refrigerator. You can pull it out at any time and whip up some vegan french toast in a few minutes.
Once soaked through, fry them up in the pan with either olive oil or some vegan butter. Cook over medium heat until the batter is nicely browned on one side, flip and cook on the other side until browned. Because my bread was thicker, it stayed still slightly moist on the inside which was a great contrast to the crunchy toasty outside.
I made a dipping sauce out of maple syrup and a vinegary hot sauce. The perfect accompaniment to my salty/sweet vegan french toast. Make your batter today and try it out next weekend!