How to make vegan French toast: Easter recipe
The only one who made French toast at home was my grandmother, as part of her sweet repertoire for her grandchildren. I did not relate them to Easter until years later, I was even surprised to discover in Madrid the invasion of shop windows taken by French toast and the special bread to make them. Now I am fascinated by the great variety of modern proposals but I think that the best thing is still to make them homemade, adapting them to our taste and needs. Why not a vegan French toast?
The perfect and simplest French toast does not have much mystery, but it does not escape anyone that its basic ingredients collide in principle with a vegan diet. That does not mean that you have to give up this dessert of use of a lifetime, with a couple of simple changes you can prepare delicious vegan French toast. The recipe is also ideal for those allergic or intolerant to dairy or eggs, and like all French toast, it can be modified to our preferences.
IngredientsFor 2 persons
- French toast bread (the one we like the best, the best type of candlelight) 6
- Ground flax seeds 7 g
- Water 45 ml
- Soy milk or drink (or other vegetable drink) 300 ml
- Cinnamon stick 1
- Vanilla (pod) small or medium 1
- Sugar 25 g
- Extra virgin olive oil for frying
- Sugar to coat
- Ground cinnamon to coat
How to make vegan French toastDifficulty: easy
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
I am very classic and I prefer to use a dense and compact bread crumb loaf, better if leftovers from the previous day are used, but you can use the bread you prefer. Ground flax seeds can be prepared at home with a good grinder or kitchen processor, although it is easy to find them already packaged in this way.
Mix the ground flax seeds with the water in a bowl and let stand. Meanwhile cut the bread into generously thick slices - without going overboard - and prepare a bowl or deep dish. Put the vegetable drink in a saucepan, add the sugar and the selected flavorings, and heat. Do not let it come to a boil, remove from the heat and let it infuse for about 10 minutes. Strain.
Add the flax water to the milk, which will have thickened, and mix very well. Take to the source and soak the bread well on both sides. The time will depend on the type of bread, you have to make sure that it does not soften so much that it begins to fall apart.
Heat plenty of extra virgin olive oil in a large skillet. Drain the bread and fry without overloading the space, allowing them to brown well on both sides. When they are at the desired point, take to a plate with kitchen paper. Coat with sugar mixed with cinnamon - if desired - and serve immediately.