I spent time week uploading photos that I hadn’t gotten around to getting off the camera yet (California trip, mostly) and was pleasantly surprised when I found these shots! I made this French toast for weekend brunch at home one morning right before we left for CA and never blogged about it. So, I’m making amends on that today. You’ll get some Friday Fancies at the bottom of this post, per usual. But for now, let’s start with food.
This was bonkers delicious. I am not a big french toast fan at all (or so I thought). I honestly cannot remember the last time that I ordered it while out at a restaurant. And yet, when I woke up one Sunday about a month ago, I took a look in the pantry and saw a loaf of sourdough (from this Clarendon bakery…so good) that needed to be used up and some chia seeds that I wanted to continue experimenting with (I think this was shortly after I made chia seed pudding). I did some Googling online, and voila – found this Minimalist Baker recipe for Vegan French Toast. I adapted it a little bit, but for the most part, stuck to their tips and tricks and was extremely happy with the end result. Some things to note:
- It’s super easy and did not take long to make.
- This easily adapts to different diets; if you’re vegan, use dairy-free milk and butter. If you’re not, use dairy milk and butter. Or mix it up…whatever you want will work.
- If you’ve been wanting to break out your cast iron skillet again, this old friend, this is the perfect time to do so….it gives the toast a beautiful golden crust.
- I highly recommend fresh berries (or other seasonal fruit), maple syrup and maybe some yogurt on top if you’re feeling adventurous…the end result is fabulous! Now, let’s begin!
You need really good bread here. Something thick, a little dense, slightly chewy. The bread soaks up the liquid mixture of milk and chia seeds. I found that I needed to double the amount of liquid (and also upped the chia by half) that Minimalist Baker listed because the bread sopped it up so much!
After a bath, you place a couple of slices into a hot, buttered skillet. Four or five minutes later, you flip and see what sourdough looks like after getting a tan. Pretty, right?
Cook the other side for the same amount of time, maybe a minute less, checking for that golden crust. Tip: To get a crispy, golden crust, you need a hot pan…make sure you keep it at least at medium, if not medium-high heat. The cast iron is wonderful because it holds heat very well.
Then, you can plate it up with some fabulous berries. How gorgeous are they?!
Stack, drizzle with syrup, dollop with yogurt or whipped cream if you want, and you’re done!
Easy, quick and wonderfully delicious. I highly suggest making this over the weekend. Here’s the recipe! And if you’re still reading with me, some Friday Fancies follow after the recipe.
- 1 1/2 to 2 Tbsp chia seeds (I used whole, but you can use ground if you prefer)
- 1/2 Tbsp agave or maple syrup (or sub honey if not vegan)
- 2 cup unsweetened almond milk (or sub in preferred milk...just stick to unsweetened)
- 3/4 tsp ground cinnamon
- dash of ground nutmeg
- 1/2 tsp vanilla extract
- 1 Tbsp butter (can use dairy butter or vegan)
- 4-6 slices sourdough bread, cut in 1-1.5" thick slices (other options: a rustic white or wheat loaf, thickly-cut sandwich bread, or challah)
- Fresh mixed berries
- Maple syrup
- Plain yogurt (Greek works well)
- Whipped cream
- In a large, shallow bowl, mix together the chia seeds, agave, milk, cinnamon, nutmeg and vanilla. Stir well and set in the fridge for 10 to 20 minutes (this activates the chia seeds and helps create the binding that will lead to a golden crust).
- A few minutes before you remove the chia and milk mixture, preheat an 8 to 10" cast iron skillet, griddle or frying pan to medium heat on the stove, or a little above. Add butter and swirl around to coat the pan.
- Dip each slice of bread in the milk and chia batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you use more thinly sliced bread, you should be able to get away with 10-15 seconds per side.
- Place one or two slices into skillet and cook until golden brown on the underside (about 4 to 5 minutes). Carefully flip and cook until the other side is golden brown, too - another 3 to 4 minutes.
- Plate with desired toppings and enjoy!
Food waste and beef fat will make airplanes soar. ← This is one of those times when I’m simply amazed by scientists/engineers/environmentalists and what they come up with.
HefeWheaties. Oh yes, this is a thing now.
Heidi Klum is not the best liar. But she’s pretty funny.
Have a great weekend, everyone!