French Toast (or ‘Veggy’ Bread)

Sarah Moody

I like experimenting and felt like some French toast one morning. I had some cannellini (navy) bean brine (aquafaba/AF) in the fridge and wondered if I could use that… It worked perfectly and my non-vegan husband demolished his plate in seconds!

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Ingredients

Brine/AF from one can of cannelini/navy beans
1 tsp Vegg vegan egg yolk substitute, made up as directed*
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp finely ground pepper
3 tbsp white sugar
Flavourless vegetable oil for frying
6 slices of your favourite bread (seeded bread is good as the seeds get beautifully caramelised)
Maple syrup to serve
*If you don’t have Vegg use 3/4 tsp nutritional yeast and 1/4 black salt whisked into 30mls water

Method

Switch your oven in and put the tray inside. This is to keep cooked slices warm while cooking more.
Whisk the brine/AF until it reaches ribbon stage, mine only needed 4-5 mins in my stand mixer on med-high speed.
Add the yolk mix (if it is very stiff add a little more water, it should be the consistency of washing up liquid!) and salt and pepper. Continue whisking for another minute.
Now add the sugar 1 tbsp at a time, make sure it is well combined each time.
Transfer to the flat bottomed dish. Cut you bread in half diagonally. Place 4 pieces in the AF mix. Turn to coat both sides. It won’t sink into the bread very much but that’s OK. (See pic)
Heat your pan to med-hot, pour in a tbsp of veg oil and pop your slices in. Do not try to move them until the AF mix looks melted on the top side.
Use a spatula, you may need to work a little to separate the slice from the pan but again that’s OK. Flip and do the same again. Each side should be golden brown.
Put slices in oven to keep warm. Serve with maple syrup.