This is a recipe for french toast with a thick and crunchy crust. Below the best road to a successful breakfast. Something with taken a right to the oven with leftover bread. A quick stop at the fridge to make sure the bread soaks up all the flavours and milk. And afterwards straight to the stove for a sweet breakfast. It might take a bit more prepping in the morning, but I promise it is worth the wait.
– 6 slices of bread (preferably 2-3 days old)
– 2 cups milk (coconut, oat, rice or almond)
– 1-2 cups gluten free flour
– 2 tbsp cinnamon
– 1 tbsp brown sugar
– 1/2 tsp vanilla powder
– 2 hands berries (strawberries, raspberries, blueberries)
– 1 tbsp vegan butter
– jam for topping (optional)
– maple syrup for topping (optional)
– extra cinnamon and sugar for topping
extra needed: oven, small container, non-stick frying pan, measuring cups, whisk
serves: 2-3 persons
Preheat the oven to 220℃/428℉.
Cut the 6 slices of bread into small sticks (3 per sandwich).
Roast the bread sticks for +/- 15 minutes.
Meanwhile, pour the milk in a small container.
Add 1 cup of flour, cinnamon, sugar & vanilla powder, and mix together.
Add more flour until it reaches the right consistency (thick batter) and set aside.
Take the breadsticks out of the oven and let cool down for a few minutes.
Place the bread sticks in the mixture and place in the fridge for 25-30 minutes.
Heat up a non-stick frying pan over high heat.
Add halve a tablespoon of butter and reduce the heat to medium-low.
Take 1 bread stick at a time, place in the frying pan until completely covered.
Bake both sides until dark-golden brown.
Top off with your favourite berries, syrup, cinnamon and/or sugar.