for the challah
I followed this recipe, but substituted a mixture of 1 tsp of The Vegg with 1 tsp of Ener-G, mixed with 1/4 cup water for the egg. Instead of glazing the bread as instructed, I just sprayed it with some cooking spray during the last 10 minutes of the baking time.
for the french toast
- One loaf of challah or other bread, sliced and left out overnight to dry out
- 1 tsp of The Vegg
- 1 tsp of Ener-G egg replacer
- 1/4 cup water
- 1 cup coconut milk
- 1 cup of almond, soy or hemp milk
- 1 tsp whiskey
- 1/2 vanilla bean, scraped or 1 tsp vanilla extract
for the coconut cream (side note: I loved this on the french toast, but my husband was not a fan.)
- remaining coconut milk from can
- 1 tsp Ener-G
- 1/2 tsp salt
- 1 TB powdered sugar
- 1 TB coconut oil
- Preheat your oven to 350 degrees.
- Place The Vegg, Ener-G and water in a Kitchen Aid mixer. Mix on high, then scrape down the sides of the bowl with a spatula and mix again. Add in the rest of the ingredients and whisk on medium high for 2-3 minutes.
- Pour half of the mixture into a large glass pyrex dish that’s been sprayed with a little cooking spray. Place the slices of bread into it, swirling it around to ensure all pieces are well coated. Pour a bit more of the mixture over the top. You want the bread to be moist, but not swimming in the mixture.
- Place it into the oven, uncovered, for about 15 minutes. Remove the dish from the oven and flip all of the pieces over. If any of them look a little dry, add a bit more of the mixture over the top. Place back into the oven to bake for about 15 minutes more.
- If you want to make the coconut cream sauce while you wait for the french toast to finish baking, rinse out the Kitchen Aid bowl and mixture, then place all of the ingredients into it, and whisk on medium high for three minutes. Then, place it in the freezer to slightly chill.
- To sear your french toast, preheat a skillet over medium-high heat for about two minutes, Spray with a little cooking spray, then place the french toast pieces into it for about two minutes per side, or until a nice sear forms.
- Top with the chilled coconut cream, or powdered sugar and syrup.