French Toast Recipe Update

I love lazy Sunday mornings when I get the chance to indulge in making whatever it is I happen to be craving for breakfast before heading out for a nice hike. This morning I wanted French toast and I decided to change my usual recipe up a bit. I have to say it turned out particularly delicious, so I wanted to share it with you.

One thing I think is key to making delicious French toast is the choice of bread. I like a nice sourdough or a good rustic bread. Today I used Trader Joes vegan Tuscan Panne bread, always one of my favorites. This recipe made enough French toast batter to cover about 5 or 6 slices of bread.

In a bowl, whisk together:

1 cup unsweetened soy milk (or other vegan milk of your choice)
2 tablespoons flour
1 tablespoon nutritional yeast
1 teaspoon brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon kala namak
1 to 2 tablespoons shredded coconut or crumbled coconut flakes (optional).

Dip the bread into this mixture and coat on both sides and then cook it in a pan just like you would non-vegan French toast.  This French toast is super-easy to make. The kala namak and the nutritional yeast add a little bit of an "eggy" flavor to the bread, reminiscent of  the French toast of my childhood. Fruit toppings on French toast are always good, so I served mine covered with strawberries, blueberries, and maple syrup.

And, as you may already know, I love a side of greens with my breakfast, so I also threw together a little salad made from spinach, pear, and cranberries, dressed with a balsamic vinaigrette and sprinkled with sunflower seeds. YUM!