Spiced Plant-Based French Toast with Raspberry Compote

Today we bring you a refreshing take on a classic breakfast dish, french toast. Made with fresh milled, local bread from two different bakeries here in town. One loaf is a simple whole wheat, similar to the regular store bough loaves, while the other is loaded with dried fruit and walnuts. Freshly ground spices add another dimension to this recipes batter. With the vibrant raspberry compote to top it all off. Try this recipe as another special brunch option for your loved ones.

Servings: 3 – 4

Cook time: 30 minutes

Ingredients

8 – 10 slices of your favorite fresh baked bread (I bought mine from the local bakery and it was stuffed with goodness; hard red wheat, apricots, apples, golden raisins, walnuts, and sea salt)

3/4 bottle of Just egg

2 – 4 cups fresh raspberries

1 tsp whole allspice

1 tsp whole star anise

1/2 tsp whole clove buds

2 tsp ground cinnamon

1/4 tsp salt

Maple syrup (to taste)

2 tbsp powdered sugar (optional)

Recipe

Rinse your berries and add to a medium-small pot with a half cup of water. Bring to a boil, then turn heat to medium-low. Use a wooden or rubber spatula to prevent any berries from sticking or burning at the bottom of the pot.
Add whole spices to mortar & pestle or a spice grinder. Grind till they come in to a fine powder form.
Add Just egg to a wide bowl. Add in spices, cinnamon, and salt. Whisk together till evenly mixed.
Using a serrated knife, slice your loaf of bread in to half inch thick slices. Dip bread slices in to batter mixture, then flip and coat the other side. Place on to a plate till all slices have been battered.
Heat a medium-large skillet on medium-high heat for a couple of minutes. Add two slices of bread at a time. Cook on each side for 3 – 5 minutes, on medium heat. Medium light brown coloring on the slices lets us know the batter is getting cooked all the way through; this the perfect time to take them off the heat!
Check your compote. It should be thick, not runny. Feel free to add a couple tablespoons of maple syrup, a splash of orange juice, and a pinch of salt to your compote. Though this is all optional and not required, this brightens the flavors of the berries.
Plate your french toast with all the slices cut in half, topped with a few dollops of the fresh berry compote, and powdered sugar sprinkle for the classic look. Enjoy with a drizzle of maple syrup and enjoy!

This recipe is so simple yet rich in flavor! In 30 minutes or less, prepare this heart warming breakfast for your family or significant other.

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Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.