Another recipe from Sunday brunch today. I made this one up on the spot in an attempt to use up the Italian loaf I bought earlier this week, and then promptly forgot about, and which has been getting staler by the day. I have made French toast before with chickpea flour, but I always thought it had a weird taste (I know, I am a total wuss). This recipe worked out pretty well, I think, but would be interested in what recipes other people have used.INGREDIENTS
- 8-10 thick slices of stale bread
- 1 cup silken tofu
- 1/2 cup vanilla soy milk
- 1/2 cup soy creamer
- 1/4 cup arrowroot powder
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
METHOD
Heat a griddle over med-lo heat
1. Blend all ingredients (except bread, of course) in a food processor or blender until very smooth. Pour into a shallow dish.
2. Dip bread into mixture, coating both sides and letting excess drain off. Place into lightly oiled (margarined?) non-stick pan and fry for 5-6 mins, flipping every 1-2 mins. The trick here is to not let the sugar in the batter burn, but to cook it long enough for the toast to firm up. Once firm to the touch, remove from pan and serve.