Hello there, Jenna here! As rising seniors in high school, Mark and I are both approaching the scary-but-anticipated college application process. One step of this, of course, is the good-old college road trip. In preparation for my time away from the kitchen, I spent my weekend trying out all sorts of recipes and taking pictures. This, my friends, was honestly the best treat I could have made after hours of cooking.
Say hello to vegan French toast bruschetta.
This little creation is so beautiful and tasty that between my parents, Mark, and I, we polished off 12 pieces within an hour or so. Gooey, sweet, reminiscent of my childhood, and beautiful. (All credit goes to my dad for thinking of this when Mark and I were brainstorming creative food ideas!)
I had never made French toast before, but the recipe that I whipped up was simple and made the process extremely easy, as it is only requires some plain white bread, cut into thin slices as if to make traditional bruschetta, and a batter of almond milk, flaxmeal, maple syrup, tumeric, and cinnamon.
After frying up the French toast on a skillet with a dab of olive oil, I made a delicious fruit topping to replicate the tomatoes found on traditional bruschetta. A chopped up apple tossed in cinnamon and softened over the stove and a handful of fresh blueberries did the trick. After being coated in some maple syrup, this fruit was added right to the top of the French toast.
After sitting in the oven at 350°F for about 10 minutes, these little beauties were all done. They were just as amazing as I imagined when my dad first suggested their creation. Allowing the flavors to marinate in the oven was the best decision of all, because the maple syrup soaked right into the bread, making these bite sized treats all delectable. Because they turned out much smaller than typical French toast, these treats serve as a great appetizer, or, as I like it, allow you to eat a large amount without feeling too guilty… hehehe 🙂
Vegan French Toast Bruschetta
- 1 baguette of choice
- 1/2 cup almond milk
- 2 tablespoons maple syrup (1 tablespoon for French toast batter, 1 tablespoon for fruit topping)
- 1 teaspoon turmeric
- 1/2 teaspoons cinnamon
- 1 tablespoon flaxmeal + 3 tablespoons water
- 1 apple, fresh
- 1 cup blueberries, fresh
- Cut baguette into thin slices, about 1/2 to 3/4 inches thick each
- Create mixture to dip bread into by adding almond milk, maple syrup, turmeric and cinnamon. Set aside flaxmeal and water in a separate bowl for 3-5 minutes and then add into the main mixture when ready. Whisk all ingredients together until smooth
- Dip both sides bread into the mixture, allowing the excess liquid to fall back into the bowl before placing on a skillet over medium heat (Unless using a non-stick pan, add a small amount of olive oil onto the pan before cooking)
- Allow bread to cook until light-brown on each side, which may take anywhere from 30 seconds to about 1 minute
Fruit Topping and Assembly
- Preheat oven to 350°F
- Wash, peel, and slice one apple into about 1/4 inch pieces and coat with a few shakes of cinnamon
- In a pan, add apples and about 1/4 cup of water, bringing the water to a boil and constantly stirring the apples until the water evaporates. Continue adding water (for about 10-15 minutes) until apples have softened as desired and no water remains in the pan
- Add 1 cup of blueberries and 1 tablespoon of maple syrup to cooked apples and carefully mix everything together
- Place topping on each slice of French toast and then set in the oven for about 10 minutes to allow the topping to warm up and soak into the bread, while crisping up the edges for maximum deliciousness!