Vegan French Toast

The first year Jack and I were together, he was working in Austin and I was finishing college in Chicago. He'd come see me around once a month. It feels like a long time ago (11 years, ugh). Many of those early recollections are vague, but a handful stand out. 

Friday nights, I would take the blue line to the airport to "pick him up" and ride back to the city with him. I was constantly late, and he was always upset (or in love, ha).  

On Saturday mornings, we would go to the Pick Me Up Cafe, where he would read The Onion in print (back then, I believe it was only distributed in Chicago) and I would eat vegan French breakfast. 

He'd read me humorous headlines, and I'd go on about how this French toast couldn't be vegan. It was very wonderful. 

This one is close, and possibly better. Even Jack was astonished that it didn't contain eggs. I used vanilla Almond Breeze almond milk, millet flour, nutritional yeast (which may seem unusual, but it adds an eggy flavor), 

cinnamon, nutmeg, and plenty of maple syrup. I like it on chewy ciabatta bread, but you could make this vegan French toast gluten-free by using gluten-free bread. 

6 pieces of day-old ciabatta bread, about ¾-inch thick*. 1 cup Almond Breeze. Almond Milk 1 tablespoon maple syrup (plus more for serving) 2 tablespoons millet flour (or spelt, whole wheat)

1 tablespoon nutritional yeast 1 teaspoon of cinnamon. 1/4 teaspoon freshly ground nutmeg. Add a small teaspoon of salt and coconut oil to the pan.

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