Breakfast – Vegan Peanut Butter-Stuffed French Toast
Apologies for the afternoon update, morning readers! You’ll have to pardon me…I forgot to hit “publish” when I got home from work at 5:30am this morning. I’m working night shifts all week…it makes me a little wonky.
Mmm, breakfast. Some of my favorite breakfast foods include fried eggs, hash browns, and bacon. Oh man, I LOVE hash browns. I want some right now! (And, fun fact, I don’t like cereal.) But when I want a truly decadent breakfast treat, I’m all about the french toast.
There are two brunch places just blocks from my house that are known for their french toasts — one of them does croissant french toast, and the other does cornflake-encrusted french toast. Quite frankly, I think the corn flakes are a little bit much, but I won’t refuse a plate of them if you put them in front of me. The problem with both of these places is that I have to get dressed and look presentable, which isn’t happening this week.
On Monday I mentioned that I hadn’t really tried out any of the recipes in Diana’s 3 day a week vegan e-book because I didn’t want to go out and buy anything at the store…but as it turns out I had everything lying around to make her peanut butter-stuffed french toast. When I woke up (at noon) yesterday, I had to have me some!
After I broadcasted this on the internet, some of my friends over on Twitter asked for photos, so I thought I’d share my pictures with you all (be forewarned that you are going to be disappointed on the picture front, but not in the tastiness department!)
(I know that it is difficult to tell, but I do eat fruits and veggies on occasion as well. I’ll share some of that with you…just not today!)
One note: I used this blueberry streusel bread that I got at Target. The label said that it contained milk products (butter is what is holding the “streusel” topping together) in it, so this rendition isn’t technically 100% vegan. It was kind of the only bread I had in the house though. And it was raining, so I wasn’t about to go down to the bakery. Also, the blueberries INSIDE the bread made it unnecessary to use my own berries on top!
Two note: I kind of let the bread soak in the soymilk/vanilla/cinnamon mix for wayyyy too long (like five minutes), so it was extra loaded with moisture, so I did 20 minutes on each side instead of 10 each side. Due to the extra soggy-ness, it took some finesse to flip it over.
Three note: I had agave syrup in my pantry, but since I don’t really like syrup I decided not to use any on the toast after all. This thing was plenty sweet on its own.
I went to take a photo of the final product and my camera battery died (now I know what the low battery meter looks like!) so I have no photos of delicious finished french toast. (This is what I meant by disappointment.)
But trust me when I say, it was REALLY good. Kind of like the best warm peanut butter sandwich you’ve ever had, but better because it also had blueberries in it and tasted of vanilla and cinnamon.
I love that I already had everything I needed to make this in my pantry. No “I’m only gonna use this once” ingredients! And the prep/cleanup was super easy. Yesssssssssss.
Proof that vegan diets contain delicious breakfast foods too!