Plant-Based Blueberry French Toast

Plant-Based Blueberry French Toast is the ultimate vegan weekend breakfast. Sweet blueberries make a delicious syrup for soft, fluffy French toast slices.

Course Breakfast

Cuisine American, French

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 249

Author Elizabeth

Ingredients

½ Loaf French Bread or Bread of Choice gluten-free, if necessary
1 Cup Non-Dairy Milk
2 Tablespoons Maple Syrup or Date Syrup
2 Tablespoons Ground Flaxseed
2 Tablespoons Cornstarch
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg
⅛ Teaspoon Salt
For topping: blueberry compote, fresh blueberries, maple syrup for topping

Blueberry Compote

1 Cup Fresh Blueberries
⅓ Cup Water
1 Tablespoon Date Syrup
Juice of a Lemon

Instructions

Slice the bread into 1" thick slices.
In a medium bowl, mix the milk, maple syrup, flaxseed, cornstarch, vanilla, cinnamon, nutmeg and salt. Pour the mixture into a large, flat pan or dish. Let sit 5 minutes.
Meanwhile make the blueberry compote. Boil the water then add the blueberries and cook 2-3 minutes until the blueberries burst. Add the date syrup and lemon juice and cook 2-3 more minutes until the sauce thickens slightly.
Soak each piece of bread in the milk mixture for about 20-30 seconds per side. Then heat in a non-stick pan on medium heat for 2-3 minutes per side, until golden brown. Repeat until all the slices are cooked.
Stack the French toast on a plate and top with blueberry jam, fresh blueberries, and maple syrup. Enjoy!

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