Alas, all good things must come to an end. Such is the case today with my prized spring break. In just a few short hours, I’ll find myself back in that institution of learning, where nothing is actually taught.
But reflecting back on the wonderful week now passing, I’ve discovered that I’m one of those rare, perhaps nearly mythical… Morning people. Yes, there is nothing that I savor more than waking up early, the house to myself, and watching the sun rise through the numerous kitchen windows. Coffee in hand, I have all the time in the world to think, to do whatever I desire – The whole day is ahead of me, and there are no commitments for me to fulfill. I can make whatever I want of it, and to me, I find this feeling to be exhilarating.
It would make sense that I’m a lover of breakfast food, right? I wish it were that simple… Of course I am, but I almost never get these beautiful, picture-perfect mornings, even on regular old weekends. It’s always school this and appointments that, so any time that I do get to make a real breakfast…. Usually ends up being for dinner. I know, better than nothing, but… It’s just not the same!
So I took advantage of the situation and tried something I’d never attempted before… french toast. Since I had never tasted regular french toast, I had no way of comparing the vegan version to it, but on its own, I thought it was delightful. My mom was even surprised – To her, what’s french toast but milky, eggy bread? Ridiculously easy and delicious, even on those less-that-gorgeous weekend days.
- 4 Slices Whole Wheat Bread
- 2 Tablespoons Whole Wheat Flour
- 1 Teaspoon Nutritional Yeast
- 2 Tablespoons Dark Brown Sugar
- ¼ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 1 Pinch Ground Nutmeg
- 1 Cup Plain Non-Dairy Milk
- Vegan Butter (Optional)
- Begin by lightly toasting your bread, allowing it to become a bit firmer, and more receptive to the extra moisture that you will be adding.
- Combine the dry ingredients in a shallow pan and make sure that they are evenly distributed.
Stir in the milk and allow it to sit for a minute or two. Whisk again before using, to ensure that no lumps are left behind. Soak your first two pieces of toast in this wet mixture while heating up a skillet on the stove. Grease the pan lightly with a nonstick spray, or a small pat of vegan butter, if desired.
- Flip your toast over and let the wet mixture absorb into the other side for another minute or two.
- Once they appear to be fully saturated, carefully lift the slices out with a large spatula and place them into the hot skillet. On medium high heat, fry them for approximately 3 to 5 minutes per side. Everyone’s stove is different, so keep a close eye on your toast.
- Once nicely browned and crisp on the outside, transfer the toast to a plate, and repeat the process with the two remaining bread slices. Serve with maple syrup, fruit spread, or powdered sugar as you see fit.
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Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 331mgCarbohydrates: 25gFiber: 3gSugar: 10gProtein: 7g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.