Ingredients
Scale
Basics:
- 1 loaf stale vegan brioche, sliced into ½-¾ in pieces (or whatever vegan bread you can find)
- 1 box plain cornflakes
- Butter for pan frying
Custard:
- 1 ¼ cup coconut milk
- ½ cup aquafaba aka chickpea juice
- 1 tsp vanilla
- 1 Tbsp cinnamon
- A couple dashes nutmeg
Extras:
- Sliced bananas
- Blueberries
- Syrup
- Powdered sugar
- Coconut whipped cream (Reddi Whip makes some, I find it at Publix)
Instructions
- Set up your stations: stale bread, custard in shallow dish (I used an 8x8 cake pan), cornflakes, frying pan, and lined sheet tray. Preheat your oven to 350 F. Ready? Good.
- Dip each side of brioche in custard for 1-2 seconds each, then dip into cornflakes on both sides. Add a small shaving of butter into the frying pan (you definitely don't want too much). Then, lay your cornflake crusted piece of bread into frying pan, cook for 1-2 mins on each side, then transfer to baking sheet. Once all slices have been through the aforementioned steps, move on to step 3.
- Put sheet pan into your preheated oven, and bake for 10-12 mins.
- Make your stack with your extras.
- Make somebody else do the dishes 🙂
Keywords: French toast, vegan french toast, cornflake crusted french toast, vegan, plant based, breakfast