French Toast. The quintessential weekend morning meal. When I was a kid, my dad made French Toast or Pancakes every Saturday and Sunday morning, it was great! As an adult, my husband and I have always had irregular schedules and we weren't able to continue the tradition. However, last week, my husband's schedule changed and he now has off every Sunday: let the tradition begin!! Last week we had a Tofu Scrambler breakfast and this week I made French Toast. Let's just say that I'm lovin' it.Recipe:
1 loaf white bread (I use Italian)
2 Tbs unbleached flour
2 Tbs sugar (if you don't use white sugar, it won't 'brown' like regular French Toast)
2 Tbs sweetner (I use Splenda, but you can use Sugar in the Raw, Sucanat, Maple Syrup, whatever)
1 Tbs Nutritional Yeast
2 tsp cinnamon
2 tsp vanilla
2 tsp oil
Vanilla Soymilk (about 1 1/2 cups)
In a 2 or 4 cup glass measuring cup, combine flour, sugar, sweetner, Nutritional Yeast, and Cinnamon. Add soymilk until mixture reaches the 2-cup mark. Add vanilla and oil. Whip together with a wisk until smooth. In a flat bowl, pour 1/2 cup of the mixture to cover bottom of bowl. Dip bread one piece at a time, using a fork to flip. Completely coat both sides with mixture. Place dipped bread immediately onto hot, oiled skillet. Fry over medium heat approximately 2 minutes per side, until browned and crispy. Repeat with each slice until mixture is used up. Place cooked slices on lightly oiled cookie sheet and place in oven on "warm" (120 degrees) until ready to eat.
Top with Maple Syrup and Margarine.