French Toast is bread fried in egg. Cinnamon, sugar or nutmeg can be sprinkled on top. The practice of soaking and cooking bread this way dates back to medieval times. In France, French Toast is often prepared as a way to use up stale bread.
1 loaf of French bread, preferably stale
½ cup non-dairy creamer
½ cup non-dairy milk
2 Tbsp cornflour
¼ cup chickpea flour
1 tsp light brown sugar (optional)
Non-dairy butter to fry
- Slice the bread into thick slices. If bread is not stale, then cut and leave out overnight to firm up, or put into a 180°C oven for a few minutes.
- Mix the cornflour and chickpea flour together. Add the non-dairy milk slowly and stir well to remove the lumps.
- Once lump-free, add the non-dairy creamer and optional sugar if using and mix well.
- Soak the bread slices in the mixture for about a minute, making sure both sides are covered with batter.
- Heat a non-stick skillet or pan over medium-high heat. Add non-dairy butter to coat the bottom of the pan.
- Transfer the slices to the pan and cook each side for about 2 minutes. Do not lift the slices for at least 1 minute to allow the batter to set.
- When golden brown on both sides they are done. Serve immediately with a dusting of icing sugar, fresh fruit, maple syrup, sliced ripe bananas etc.
- You can use other bread such as sourdough or raisin bread. Would not use heavy bread such as health bread, seed bread or rye bread.
Serves 12 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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