Stage up your Sunday brunch through the use of fluffy slices of brioche because the bready part in your French toast with this recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook.
What you want:
For the French toast:
1 cup room temperature unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons arrowroot starch
1 tablespoon flaxseed meal
1 teaspoon floor cinnamon
¼ teaspoon salt
1 loaf vegan brioche bread (about 15 ounces)
1 tablespoon unsalted vegan butter, for cooking
1 Granny Smith apple, thinly sliced
For topping:
Contemporary blackberries
Maple syrup
Contemporary rosemary leaves
What you do:
- In a big bowl, whisk almond milk, vanilla, arrowroot starch, flaxseed, cinnamon, and salt. Set batter apart to thicken barely, about 5 minutes.
- Minimize loaf of bread into 8 slices, ¾- to 1-inch thick, relying on loaf measurement.
- Preheat a griddle over medium-high warmth. As soon as scorching, add butter and let soften.
- Dip a slice of bread into batter, getting either side, and let soak for 1 to 2 seconds. Place on greased griddle and cook dinner till golden brown with crisp edges and absolutely cooked by, 3 to 4 minutes on either side. Repeat with remaining elements.
- To serve, stack two items of French toast on a plate, layering 1 or 2 slices of apples between them. Prime every stack with blackberries, a drizzle of maple syrup, and recent rosemary.
