Vegan French Toast
- 1 1/4 cups unsweetened almond milk
- 1/2 cup soy yogurt
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 tablespoons refined coconut oil, melted
- One 1-pound day-old Italian-style loaf, ends discarded and loaf cut into 3/4-inch-thick slices
- Warm pure maple syrup, for serving
- Set a baking sheet on an oven rack and preheat to 200 degrees F.
- Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined.
- Transfer to a casserole dish or glass pie plate.
- Heat a large nonstick skillet over medium heat.
- Add 1 tablespoon of the oil, swirling the skillet to coat the surface.
- Place 3 slices of bread in the milk-yogurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the skillet.
- Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed).
- Serve immediately or transfer to the rack in the oven to keep warm.
- Repeat with the remaining oil, bread and milk-soy mixture.
- Serve with maple syrup.
unsweetened almond milk, soy yogurt, cornstarch, sugar, ground cinnamon, vanilla, coconut oil, maple syrup
Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegan-french-toast.html (may not work)