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Recipe French Toast

Soy-free option

Nut-free option

Budget friendly

Easy peasy

One-pot recipe

Kid-friendly

Breakfast & brunch
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Recipe image

A particularly handy recipe when you’ve got a slightly stale loaf that you don’t want to toss, this sweet, custardy, crunchy French toast is easy to make and even easier to love!

You will need

Serves 4

  • 8 thick slices of bread
  • 1 cup soy milk, or any dairy-free milk
  • 2–3 teaspoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornflour
  • 1 tablespoon self-raising flour
  • A pinch of salt
  • 2 tablespoons neutral-tasting oil, such as rice bran, for pan-frying
  • Maple syrup, to serve
  • Fresh berries or sliced banana, to serve
  • Sifted icing sugar, for dusting

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Directions

10 mins to prep

15 mins to cook

  1. Step 1

    If your bread is fresh, give it a quick turn in the toaster to prevent it from falling apart when you dip it in the milk mixture.

  2. Step 2

    Meanwhile, whisk together the soy milk, sugar, cinnamon, nutmeg, vanilla, cornflour, flour and salt, then pour into a wide, shallow bowl for ease of dipping.

  3. Step 3

    Heat the oil in a non-stick frying pan over medium-high heat.

  4. Step 4

    Dunk both sides of a few slices of bread in the milk mixture, then transfer to the hot pan. Cook for a few minutes, until the underside is nicely browned, then carefully flip the slices over and brown the other side.

  5. Step 5

    Remove from the pan and cook the remaining slices in the same way.

  6. Step 6

    Serve immediately, with maple syrup, fresh berries or sliced banana on the side, and a dusting of icing sugar.

Variation

Try coconut milk for a tropical flavour, and top with cubed mango and a sprinkling of coconut flakes. Or use chickpea flour (besan) instead of plain flour for a more savoury flavour that goes swimmingly with smoky tempeh strips and maple syrup.

Hot tip!

For a special treat, sauté banana slices in 1 tablespoon coconut oil and 1–2 teaspoons brown sugar. When starting to caramelise, add a tablespoon of rum and cook for a few seconds. Serve with a sprinkling of ground cinnamon.

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