The other morning I was craving a good “weekend” breakfast, but we were really short on time. I grabbed my copy of “Vegan with a Vengeance” and went right to “Fronch” Toast, since I wasn’t really feeling a pancake vibe.
After tearing through the cabinets to find my chickpea flour, I was able to pull this breakfast off in record time. I hadn’t made this in years, and once I did, I was kicking myself for not making it more often.
To say this is a simple recipe is an understatement. Even if you’re not that confident in the kitchen, you could still easily make this. And the best part is that it tastes so crazy good – and exactly like “regular” french toast.
I served this up with lots of EB and some maple syrup that Ryan brought back from a trip he took to Vancouver earlier in the year. Pure heaven. I also added a half teaspoon of rum extract to the wet mixture, which was so tasty. I might just have to make this for lunch today…