Not-So-Eggy Bread (Vegan French Toast)

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Eggy bread. It was a huge part of my childhood. It was certainly a major factor in the massive weight gain I experienced around age 9. I would eat 2-3 slices of bread fried in egg with 2 fried eggs on the side. I was like the anti-vegan. To be honest, I was secretly a little sad about giving up this food, which is clearly a nutritional staple in anyone’s diet (!) but the sake of my health it was certainly a good thing – which brings me to this far superior vegan version of my no-longer-beloved childhood favourite!

Let’s face it, this is still bread, dipped in batter, fried in oil. It’s not a healthy snack and certainly isn’t something anyone should be eating too often. This is, of course, a terrible shame because I have fallen completely and insanely in love with this recipe. If you want the full experience of wondrousness, try it alongside my Spiced Caramelized Onion and Oat Veggie Burger. No, I’m not joking. Don’t judge me!

Seriously though, make this. It will change your breakfast and your life!

This recipe is shared with Free From Fridays and Fiesta Fridays.

Free From Farmhouse

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Not-So-Eggy Bread

Makes enough batter for about 10 slices of bread – to make less, reduce the amount of egg replacer and milk accordingly

Ingredients

5 tsp egg replacer

350ml unsweetened non-dairy milk (I used soy milk)

1 tsp agave syrup

¼ tsp ground turmeric

¼ tsp ground cinnamon

¼ tsp garlic powder

10 slices thick white bread (preferably 1-2 days old), cut in half diagonally to make triangles

  1. First, whisk the egg replacer with 10 tbsp water until frothy on top. Transfer to a blender and add remaining ingredients. Blend until combined.
  2. Place a large non-stick frying pan over a medium-high heat. Pour some of the batter into a shallow bowl.
  3. When the oil in the pan is very hot, coat one of the triangles of bread in the batter, allowing excess batter to drip off. Carefully place the bread in the frying pan – the oil will spit. Repeat with 1-2 more triangles, depending on the size of your pan. Fry the slices for about 2-3 minutes each side, keeping an eye on them so they don’t burn. Repeat with all the remaining slices. It is best to serve this bread immediately, frying and serving as required.
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