For this recipe, I strongly suggest that you use crusty bread bought in a bakery. Because it is very flexible, store-bought sandwich bread will tend to get too soggy. The amount of bread you will need will vary depending on the cut of bread you are using. What remains of the French toast mix can be kept for a week in the refrigerator in an airtight container: perfect for next weekend’s breakfasts!
Portions: 6 | Preparation: 20 minutes
- 2 cups of soy milk
- 1⁄4 cup vegan margarine
- 1⁄4 cup all-purpose flour
- 1⁄4 cup brown sugar
- 1 C. vanilla extract
- 1⁄2 tsp. cinnamon
- 1⁄4 tsp. baking powder
- A pinch of salt
- 1 baker’s crusty bread, sliced
- Pass all the ingredients, except the bread, in a blender, then transfer to a large bowl.
- Heat a large nonstick skillet over medium heat. As the preparation already contains a fatty substance, there is no need to grease the pan. Dip a slice of bread in the appliance, letting it drink the dough for about 5 seconds on each side. The drier the bread, the more dough it can be left to drink. Brown in the pan for about 2 minutes on each side. Repeat to obtain the desired number of slices. Serve with maple syrup.