French Toast with Blueberry Compote
You may have feared you'd have to give up deliciously decadent treats like French toast after taking the vegan plunge. Not so! This eggless French toast does not disappoint. Blueberries are huge during Midwestern summers, so this is a good recipe for locavores in the area. If blueberries aren't plentiful in your area, make this recipe with a different locally available seasonal berry instead.
NotesVariation: If you're avoiding corn products or just happen to have arrowroot powder in your pantry, feel free to substitute it for the cornstarch.
Yield:12 pieces French toast (1 loaf)
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, fruity, sweet
Type of Dishcompote
- 24 ounces (720 mL) coconut milk
- 1/4 cup (59 mL) canola oil
- 1/4 cup (59 mL) organic granulated cane sugar
- 1 tablespoon egg replacer
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground turmeric
- 1 loaf quality bread
- 2 teaspoons canola oil, for frying
- 2 2/3 cups (386 g) blueberries
- 1/4 cup (50 g) organic granulated cane sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch (see Notes)
- 2 tablespoons cold water
To Make the Compote
1.?In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Bring to a boil. Remove from the heat and set aside.
2.?In a small mixing bowl, whisk together the cornstarch and water.
3.?Add the cornstarch and water slurry to the saucepan. Return the saucepan to medium heat. Bring to a boil. Remove from the heat.
4.?Allow the compote to stand for 3 to 5 minutes. Serve warm over French toast or pancakes.
To Make the French Toast
1.?In a large mixing bowl, combine all of the ingredients except the bread and oil. Blend the ingredients together with a hand mixer on medium speed for 3 to 5 minutes, until a batter forms.
2.?Pour the batter into a greased 9 × 12-inch (22.5 × 30-cm) baking dish. Dip each slice of bread in the batter until it is fully coated.
3.?In a large nonstick skillet over medium-high heat, warm the oil. Cook each slice for 2 to 3 minutes per side, until golden brown. As you cook each slice, transfer it to a serving platter covered with foil. Serve immediately.
2013 Jo A. Kaucher