This luxurious breakfast of Berry Sourdough French Toast is easier than it looks! So, treat yourself to this rich and flavorful dish at your next brunch, or in honor of #frenchtoastfriday. The cashew cream is a delicious and simple bonus!
Before I get any further, I just want to say that I didn’t realize FrenchToastFriday was a thing. Now, I will be making sure to celebrate it more often! Maybe in the future I can switch things up by making French toast casserole or stuffed French toast.
This recipe, like the last few posts, is super pantry-friendly and uses frozen produce! Also, some people thought that this recipe was requiring you to make the actual bread. THAT IS NOT THE CASE! It’s just that I noticed a lot of us making sourdough, and bread in general. So, I thought that offering up a recipe that isn’t avocado toast would be delectably helpful.
Now, here is the ingredient breakdown for the Berry Sourdough French Toast, plus substitution options!
- Sourdough bread slices – I like the flavor combos here, but almost any bread will work in its place!
- Full-fat coconut milk – you could use another non-dairy milk in it’s place, but make sure to add a tablespoon or so of oil, because the fat is essential.
- Frozen berries – I used 1/2 strawberries + 1/2 blueberries, but you can use whatever berries you have on hand. I measured them while still frozen, so if yours are fresh or thawed they’ll probably take up less space/weigh more.
- Raw cashews – For the optional cashew cream, if you have a nut allergy, try making coconut whip! You could also try using 1 package of silken tofu, with a couple tablespoons of water, and possibly more sugar.
- Granulated sugar – use your sweetener of choice, to taste, as the substitution may not be 1:1. (like with stevia for example)
- Kala namak (AKA black Indian salt) – this is used to give the batter a bit of a sulfuric/eggy taste. You can find it at Indian and International markets for cheap! If you don’t have it, a pinch of sea salt will work.
- Garbanzo/Chickpea Flour – I don’t recommend subbing this one out. If you’re worried about buying a package and having a bunch left over, use it to make a frittata!
- Nutritional Yeast
- Vanilla Extract
For those of you that are curious about making your own sourdough, it’s really not too hard! It does require some patience, though. My two favorite references for recipes/tips are The Perfect Loaf and King Arthur Flour’s site.
- 1 cup (125 g) raw cashews, soak in boiling water for 20 mins and drain
- 1/2-2/3 cup (120-158 ml) water, depending on your blender
- 1 tablespoon (16 g) sugar
- Pinch of sea salt
- 1 cup (245 ml) full-fat coconut milk
- 1/4 cup (38 g) chickpea/garbanzo flour
- 1 1/2 teaspoons nutritional yeast
- 1 teaspoon vanilla extract
- Pinch of kala namak AKA black Indian salt
- Cooking oil spray
- 8 slices sourdough bread, cut roughly 3/4-inch thick
- Maple syrup, for serving (optional)
- 3 cups (465 g) mixed frozen berries
- 2 tablespoons (32 g) sugar
- 2 tablespoons (30 ml) water
- 1 tablespoon (10 g) cornstarch
- For the cashew cream, place soaked cashews in a blender along with the water, sugar, and salt. Puree until very smooth, if your blender is struggling add water a tablespoon (15 ml) at a time. Let sit for 3 minutes then blend again for an even smoother cream. Keep in refrigerator until ready to serve.
- For the french toast, place coconut milk, chickpea flour, nutritional yeast, vanilla, and salt in the blender and puree until combined. Scrape the sides if dry material got stuck and blend again. Set aside to thicken for 5 minutes. Work on the berry topping in the meantime.
- For the berry topping, place frozen berries and sugar in a small sauce pan, and warm it over medium-low heat. Cover pan with lid and stir mixture every 2 minutes. After about 5 minutes, break down any larger berries into smaller pieces with a spoon.
- Once the berries have softened, in a small bowl or ramekin whisk together water and cornstarch until combined. Pour mixture over berries and stir as it will thicken quickly. Once it has a more jam-like texture, turn off the heat and cover with lid.
- Warm a griddle or large skillet to medium heat and spray with a thin layer of cooking oil. Pour the batter into a shallow bowl or baking dish, and soak both sides of a piece of bread in it for roughly 30 seconds altogether. (using a fork helps) Let excess batter drip off and place it on the griddle. (two pieces at a time if you can fit it)
- Cook for approximately 2-3 minutes on each side, or until golden brown and slightly crunchy. Repeat with remaining slices until all bread and batter is used. Once done, divide toasts between four plates and top with berries and cashew cream, and serve. Enjoy!
*The recipe for cashew cream will a bit more than you may need. I like to use it as a creamer concentrate for coffee or to top desserts!
Read the blog post for substition suggestions for most ingredients.
I hope you enjoy this berry sourdough French toast, and that it makes brunch extra-special! If you end up making it, tag me @veganyackattack on IG, FB, twitter AND Pinterest. I love to see your recreations! <3
If you’re looking for more sourdough inspiration, try my Sourdough (discard) Biscuits!