Elevate your Sunday brunch by using chewy brioche slices as a French toast component in your French toast with this recipe from Orchids + sweet tea: avant-garde recipes with Jamaican flavors and southern charm recipe book.
What do you need:
For the French toast:
1 cup unsweetened almond milk at room temperature
1 teaspoon vanilla extract
2 tablespoons arrowroot starch
1 tablespoon flax seed flour
1 teaspoon ground cinnamon
¼ tsp salt
1 loaf vegan brioche bread (about 15 ounces)
1 tablespoon unsalted vegan butter, for cooking
1 Granny Smith apple, thinly sliced
For garnish :
Fresh blackberries
Maple syrup
Fresh rosemary leaves
What are you doing:
- In a large bowl, whisk together the almond milk, vanilla, arrowroot starch, flax seeds, cinnamon and salt. Set aside the batter to thicken slightly, about 5 minutes.
- Cut the sandwich bread into 8 slices ¾ to 1 inch thick, depending on the size of the loaf.
- Preheat a griddle over medium-high heat. Once hot, add the butter and allow to melt.
- Dip a slice of bread into the batter, taking both sides, and soak for 1-2 seconds. Place on a greased griddle and cook until golden brown with crispy edges and cooked through, 3 to 4 minutes per side. Repeat with the remaining ingredients.
- To serve, stack two slices of French toast on a plate, overlapping 1 or 2 apple slices between them. Garnish each stack with blackberries, a drizzle of maple syrup and fresh rosemary.
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