It can be prepared with vegan challah or rustic sourdough bread in this easy recipe. Drizzle with maple syrup, honey, or peanut butter for sinners.
Ingredients:
Balsamic strawberry compote:
2 cups fresh sliced strawberries
½ cup sugar
2 tablespoons of balsamic vinegar
1 teaspoon of vanilla
For the French toast:
1 cup unsweetened almond milk
1 teaspoon of vanilla
1 tablespoon flaxseed
2 tablespoons starch
1 teaspoon ground cinnamon
¼ teaspoon pink salt
2 tablespoons vegan butter, melted, divided
1 loaf day-old vegan brioche bread
What to do:
For the compote, add all ingredients into a medium-sized pot over medium-high heat. Let simmer until sugar dissolves while stirring occasionally. After 5 minutes, remove from heat and let cool until the has thickened and set aside.
For the French toast, add into a large bowl, the milk, vanilla, flaxseed, starch, cinnamon, salt, and 1 tablespoon butter, and whisk. Set aside for 5 minutes.
Preheat the griddle to medium heat and add the remaining butter.
Preheat oven to 180-200 Celsius and line a large baking sheet.
Dip 1 slice of bread into milk mixture, soaking for a few seconds on each side. Place a slice on a heated griddle, cooking on each side for about 3 to 4 minutes until golden brown. Repeat with the remaining bread.
Once prepared add all French toast onto a baking sheet in a single layer and bake for 10 to 15 minutes until crisp on the edges. Remove from oven.
To serve, stack the French toast on top of each other and add a generous spoon of compote over top.
