Replace the dairy and eggs in French toast with vegan alternatives like almond milk and chia seeds for a plant-based breakfast treat.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | French |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 774 |
| Fat | 10.1g |
| Saturates | 6g |
| Protein | 6.9g |
| Carbs | 154.1g |
| Sugars | 120.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the batter, combine the ingredients, except the thyme, in a flat dish and refrigerate for 15 minutes.
To make the maple butter, place the maple syrup in a pot and bring to a simmer. Continue cooking until it reaches 110°C on a sugar thermometer. Pour into the bowl of a stand mixer fitted with a whisk attachment and leave to cool to 37°C. Slowly whisk for 30 minutes or until it reaches a nut butter-like consistency.
Place a large non-stick frying pan over a medium heat, add the oil.
Place each slice of bread in the batter for 15-20 seconds per side. Place in the preheated pan with a sprig of thyme and fry until golden, approximately 4-5 minutes.
Serve with the maple butter, strawberries and a few sprigs of thyme.
