Gingerbread French Toast – warmly spiced with the flavors of gingerbread, this simple brunch classic is is crispy on the outside, soft on the inside, and the perfect level of sweet.
French toast has always been one of my favorite breakfasts. When I was a kid, Grandpa Z always made the best French toast – fat slices of soft bread, dipped in custard before placing in a sizzling pan… then salting the toasts. Yep, salt.
Just a bit, and the flavor was perfection.
When I am lucky enough to enjoy brunch at a fantastic restaurant, I rarely choose the French toast. Yes, it is one of my favorites, and it is just so easy to make at home, you know? Well, that and I love a good Benedict, and I need to try each and every one.
…and while making a great Benedict at home is always good too, chances are if you are at my house for breakfast, French toast will be on the menu.
Gingerbread French Toast is my new favorite…
Mary Mattern’s book Nom Yourself is out September 8th, and for the last month or so, I have been drooling over an advance copy. The first recipe I made was Double Trouble Brownies, because brownie. This is a straightforward recipe with a chewy gooey result.
I also made the Fat Mint Chip Cookies, which were a hit with everyone I shared with. Another easy recipe that gives you fresh warm cookies within 30 minutes. Sesame Tofu Tacos were next, turning a random Friday afternoon into Flavorful Taco Friday.
A few recipes still on my radar? Deep Fried Guacamole, because I missed the State Fair this year. Crabby Heart Cakes, which sound so very good. The Pokey Gnocchi looks great too – saving that one for the colder months where comfort food is a must.
Described as a cookbook “for the next generation of newly vegan and vegan-curious,” Nom Yourself does show that vegan cooking can be tasty and easy. This book is packed with American favorites and familiar comfort foods, with approachable methods and flavors for everyone.
The only breakfast recipe I have made so far is by far one of the best in the book, in my humble opinion. Warmly spiced with the flavors of gingerbread, this simple brunch classic is one I will make all winter.
Top with berries, bananas, or jam, or keep it simple with pure maple syrup or powdered sugar. This Gingerbread French Toast recipe will be a favorite.
Gingerbread French Toast
Growing up, the only French toast I knew of was the kind you make with pre sliced white bread that ends up looking like a soggy, squished version of your expectations. When I became vegan, I had the same result with every batch of French toast I made. But I’ve finally gotten it right. Trust me when I tell you that French toast does not need egg to be crispy on the outside and deliciously gooey on the inside. The key to the best French toast is the bread, especially when you’re making a vegan version. Classic French toast is made with challah bread, which is made with egg. But not to worry—Italian bread will help you get that French toast of your dreams. Buy it unsliced from your local bakery a day before and leave the bag open overnight so it can get a bit stale. Then slice it thick to be sure the bread doesn’t get too soggy. Support your local bakery and make the perfect French toast. Win-win.
YIELD: 10 pieces French toast
dairy, egg, and soy free, vegan
2 cups nondairy milk
2 tablespoons sifted unbleached all-purpose flour
2 tablespoons canned coconut cream
1 tablespoon pure maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground nutmeg
2 teaspoons pure vanilla extract
1 teaspoon sea salt
1 loaf Italian bread, unsliced
1 tablespoon vegan butter
In an 8 x 8-inch baking dish, mix the almond milk, flour, coconut cream, maple syrup, cinnamon, ginger, nutmeg, vanilla, and sea salt until well combined.
Cut the Italian bread into 1-inch-thick slices.
Heat a nonstick skillet over medium-high heat.
Melt the vegan butter in the skillet.
Dip the bread into the almond milk mixture until well coated. Do not saturate, just dip.
Place the bread in the skillet. Let the bread cook without moving it for 3 to 4 minutes, until the bottom is golden brown. Flip the bread and cook for 3 to 4 minutes more.
Reprinted from Nom Yourself with permission from Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Mary Mattern
- 2 cups nondairy milk
- 2 tablespoons sifted unbleached all-purpose flour
- 2 tablespoons canned coconut cream
- 1 tablespoon pure maple syrup
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1½ teaspoons ground nutmeg
- 2 teaspoons pure vanilla extract
- 1 teaspoon sea salt
- 1 loaf Italian bread, unsliced
- 1 tablespoon vegan butter
- In an 8 x 8-inch baking dish, mix the almond milk, flour, coconut cream, maple syrup, cinnamon, ginger, nutmeg, vanilla, and sea salt until well combined.
- Cut the Italian bread into 1-inch-thick slices.
- Heat a nonstick skillet over medium-high heat. Melt the vegan butter in the skillet.
- Dip the bread into the almond milk mixture until well coated. Do not saturate, just dip.
- Place the bread in the skillet. Let the bread cook without moving it for 3 to 4 minutes, until the bottom is golden brown. Flip the bread and cook for 3 to 4 minutes more.