Vegan Cinnamon French Toast Recipe Info
Our recipe for this plant-based amber-crusted petite brioche cinnamon French toast is designed to create a single-serving, high-luxury vegan breakfast experience. To make it truly unique, we are using a double custard technique. Instead of a thin liquid soak, we use a combination of whipped aquafaba and coconut cream to create a thick, meringue like batter that clings to the bread, resulting in a crisp, caramelized exterior and a soufflé soft interior.
Recipe Specifications
Servings: 1 generous serving (two thick cut petite slices)
Total Time: 40 minutes
Prep Time: 20 minutes (includes making the quick set custard)
Cooking Time: 15 to 20 minutes
Nutritional Information (per serving):
Calories: 540 kcal
Carbohydrates: 82g
Protein: 10g
Fat: 22g
Fibre: 9g
Vegan Cinnamon French Toast Recipe Ingredients
The Petite Loaf Foundation:
– 2 thick slices (at least 1.5 inches thick) of a petite vegan brioche loaf. The slices should be small but very deep.
– 1 tablespoon of vegan block butter (for the pan-sear)
The Spiced Meringue Custard:
– 60ml of aquafaba (the liquid from a can of chickpeas)
– 80ml of full fat coconut cream (the thick part from the top of the can)
– 1 tablespoon of nutritional yeast (ground to a powder to add a custard-like richness)
– 1 teaspoon of ceylon cinnamon
– 1/2 a teaspoon of pure vanilla bean paste
– A tiny pinch of black salt (kala namak) to provide an authentic eggy aroma
The Fresh Garnishes:
– 1/2 a cup of fresh raspberries
– 1/4 of a cup of fresh blueberries
– 2 tablespoons of pure maple syrup
– 1 tablespoon of organic powdered sugar
Vegan Cinnamon French Toast Recipe Cooking Instructions
1. Dehydration Phase
For the best texture, take your two thick slices of petite bread and place them in a low oven (100°C or 212°F) for 10 minutes. This dries out the crumb without browning it, allowing it to act like a dry sponge that will drink up the unique vegan custard without becoming soggy.
2. Whipping The Cloud Batter
In a deep, narrow bowl, whisk the aquafaba with a hand mixer for 3 to 5 minutes until it reaches soft peak stage. Gently fold in the thick coconut cream, the powdered nutritional yeast, the cinnamon, vanilla bean paste, and the black salt. You want a thick, aerated mousse rather than a runny liquid. This is the secret to the thick slice success.
3. Deep Soak
Next you need to submerge your dried petite slices into the cinnamon mousse. Use a fork to press down gently, allowing the air bubbles to be replaced by the custard. Let the bread soak for exactly 4 minutes per side. Because the slices are small and thick, they need this time to hydrate all the way to the center.
4. Slow Sear
Heat a heavy bottomed skillet over medium-low heat and melt the vegan butter. Do not use high heat, or the sugar in the cinnamon will burn before the centre of the thick toast is cooked. Place the slices in the pan. Cook for 5 to 7 minutes per side. You are looking for a deep, amber-mahogany crust that sounds hollow when tapped with a spoon.
5. The Side-Sear Finish
Because these are extra-thick slices, use tongs to stand the French toast up on its sides for 30 seconds each. This seals the edges and ensures every millimeter of the petite loaf is crispy.
6. The Garnish Layering
Place the two slices on a warm plate, slightly overlapping them to create height. Scatter the fresh raspberries and blueberries into the center and around the base.
7. The Final Flourish
Use a fine-mesh sieve to dust a heavy layer of powdered sugar over the top, mimicking a fresh snowfall. Finally, drizzle the maple syrup in a slow circular motion so it catches on the berries and soaks into the cinnamon crust. The Caavakushi team recommends that you serve immediately while the center is still steaming.
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- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
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- Best Vegan Food & Supplements
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