"Quick and easy, French toast was a favourite treat when we were children and we still love it today.Linda used the irresistible flavours of cinnamon, vanilla, and maple syrup in her recipe and, when topped with fruit for a burst of juiciness, this makes a really luxurious special breakfast. It’s the perfect way to use up slightly stale bread."
In Linda McCartney's FamilyKitchen, Paul, Mary, and Stella McCartney re-imagine Linda’s classic recipes for the modern, plant-based cook. This approach to eating is not only delicious but can significantly reduce an individual's carbon footprint from food.
Recipe Tips
Vegan French Toast From Linda McCartney's Kitchen
Prep:
hrs
10
mins
Cook:
hrs
10
mins
Total:
hrs
20
mins
Ingredients
- 3 tbsp plain or gram (chickpea) flour
- 370ml unsweetened plant-based milk of your choice
- 2 tbsp maple syrup, plus extra to drizzle
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 6 thick slices of soft whole grain, white, or gluten-free bread
- Coconut oil, to fry
To Serve:
- Non-dairy yoghurt
- Almond butter, to drizzle
- Seasonal fruit of your choice, such as figs, berries, mango
Instructions
- In a bowl, whisk together the flour, milk, maple syrup, vanilla extract, and cinnamon until thoroughly combined, ensuring there are no lumps.
- Pour the mixture into a wide flat dish. Dip the slices of bread into the mixture one at a time, leaving them for 10–15 seconds on each side, so they are soft but not falling apart.
- Heat a teaspoon of coconut oil in a large non-stick frying pan over a medium-high heat. Once the oil is hot, add 2 or 3 slices of bread and fry for 3–4 minutes on each side, until golden and slightly crispy.
- Cook the remaining bread in the same way, adding more coconut oil as needed.
- Serve the French toast topped with non-dairy yoghurt, almond butter, and fruit. Drizzle over some more maple syrup.
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