french toast & rosemary peach compote
Vegan french toast is a real thing, and it's extra yummy with this sweet and savory peach compote.
Servings 3
Ingredients
rosemary peach compote
- 4 peaches, sliced
- ½ C water
- ½ C brown sugar
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon ground nutmeg
french toast
- 1 C nondairy milk
- 1 tablespoon arrowroot flour (or all-purpose flour)
- 1 tablespoon maple syrup
- 2 tablespoon nutritional yeast
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 6 slices bread
- 1-2 tablespoon vegan butter, for frying
- maple syrup, for serving
- 1 teaspoon confectioners sugar, as garnish (optional)
Instructions
- Make the compote in a sauce over medium heat. Combine all the ingredients and stir to coat the peaches. Cook while stirring occasionally for 25 minutes until the liquid has been reduced. You still want a small amount of thick syrupy liquid to remain.
- You can start preparing the french toast when the compote is halfway through cooking.
- In a mixing bowl, whisk together nondairy milk, arrowroot flour, maple syrup, nutritional yeast, vanilla extract, and ground cinnamon. Transfer the mixture into a wide shallow dish and allow the slices of bread to soak in the mixture while your pan heats up.
- Heat a non-stick pan over medium and coat the bottom with some vegan butter. Put your soaked bread slices into the pan and fry about 2 minutes each side until golden brown and crispy. I find it easiest to do one slice at a time so it cooks evenly in the pan.
- Top your french toast with the rosemary peach compote, some pure maple syrup, and confectioners sugar (optional).
Notes
hot tip: if you use a gluten-free bread and the arrowroot flour in the batter, this recipe is gluten-free!
