I created this French toast in partnership with Silk. All opinions are my own.
Now that the new year is well under way I have started to settle back into daily groove. I am finally able to unwind from holiday stress and have been turning my thoughts from the end of year crunch towards refreshing, renewing and letting life bloom. The past few months have been pretty stressful for me on both the personal and professional front, so to say that I am finally breathing a sigh of relief is a pretty big deal in my world right now. I’ve hinted at making a few big life changes over on Facebook recently (no, it’s not what you think) and I am finally at the point where all is about to be revealed. It’s exciting but also scary and a huge shift for my family. As I’ve told you before, I don’t do breakfast. Instead I usually opt for a mega mug of coffee and spend my mornings glued to the computer until before I know it it’s 2pm and I haven’t even had lunch. But you know what? It is stressing me out. So, I have decided to try to spend a few minutes each morning nourishing my body and de-stressing before the day even starts. It’s a great plan, right? Let’s hope I can stick to it! Yesterday’s yummy breakfast recipe got me drooling for a great breakfast so I thought up a super easy, super delicious vegan french toast recipe that even I can get on board for starting my day with.
Vegan Vanilla French Toast
This recipe is really easy to make and will only take you around 15 minutes from start to finish. This will yield around 8-10 pieces, but you can easily double the batch for a larger family meal. You can use any bread you like, but it’s best if it has been sitting out for about an hour to get a little stale. If you are crunched for time you can set your oven to warm and pop them in there for a few minutes to dry them out a little bit. You also want to make sure you are using a thicker slice if you can. I love thick French toast, so I cut mine to around 1/2 inch or more. Here is what you need:
- Thick sliced French bread
- One cup Silk Vanilla Almondmilk
- Two tablespoons flour
- Two teaspoons ground cinnamon
- Fresh strawberries, blueberries and bananas
- Powdered sugar for garnish
Your first step (after your bread is ready) is going to be mixing up your batter. To do this combine your Almondmilk, flour and cinnamon in a bowl and whisk rapidly until evenly blended. I used to use eggs in this step years ago, but I love using just Silk Almondmilk because not only is it Vegan but it gives the French toast a really great vanilla flavor without weighing the bread down. Plus Kaia is severely allergic to eggs, so she can eat it too!
Once you have your batter ready, dip your bread into it piece by piece and cook them on a (preferably nonstick) skillet heated to medium high for a few minutes each side. You want to make sure that you aren’t burning your bread, so I suggest keeping an eye on them and turning over a couple of times throughout. I like to make sure I get a nice deep brown color evenly across the surface but not so much that it covers it.
After that the only thing left to do is plate your French toast, cut up your fruit and serve! My favorite fruits are strawberry, blueberry and banana so those are what I’m using, but really any fruit can go well with this dish. You don’t really have to eat fruit with it, but the whole point of my recipe is to create something that keeps me fueled and feeling good so I definitely don’t want it drowning in syrup and sugar. Plus, doesn’t fresh fruit just make you feel amazing? I know I do when I eat it.
So once you’re ready to plate your dish just stack up your French toast and pile on the fruit. You can even add a *tiny* bit of syrup and powdered sugar if you like, just make sure it isn’t too much. Now, I don’t know about you, but I want to dive into this plate right now!
Serve it with a side of Almondmilk and you are set for the day!
Want to see even more great recipes from Silk? Check out their Newsletter for updates, dishes and great lifestyle tips. Until next time, happy munching!
This conversation is sponsored by Silk. The opinions and text are all mine.
