Monday, May 14, 2018

monday {menu}

Lemon Vanilla French Toast with Strawberries
{Serves 4-6}

1 loaf vegan lemon vanilla challah or another challah/brioche, cut into 3cm/1in slices
375ml / 1 1/2 cups nondairy milk (I use oat)
4 eggs*
1/2 teaspoon vanilla powder or 1 teaspoon extract
1/4 teaspoon sea salt
Zest of a lemon
Coconut oil, for cooking

In a shallow bowl, whisk together the milk, eggs, vanilla, salt, and lemon zest. Dip the bread slices into the egg mixture, letting them soak for a minute each side.

Heat a large pan over medium heat with about a teaspoon of coconut oil. Once the pan is hot, cook 2-3 slices of french toast at a time, until golden, about 3 minutes each side. Repeat until all of the bread has been used. Serve immediately with coconut yogurt, strawberries, and maple syrup.


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