Note: This recipe makes 4 servings because brunch is meant to be shared (and half the time they pivot to orgy/hookup type of situations...let's be honest)
8 slices of sprouted whole grain bread (NOTE: You can use sourdough or any type of dairy-free bread, just make sure it's not super processed)
2 egg yolks
1 tbsp orange extract (optional)
1 tsp almond extract (optional)
1 tsp vanilla extract (if not using orange and almond extract, use 1 tbsp vanilla)
1 1/2 tbsp sugar
1 tsp salt
1/4 tsp nutmeg
1 C non-dairy milk, unflavored
1/2 C non-dairy heavy cream
Strawberries for serving, hulled and sliced
Blueberries for serving
Maple syrup for serving
Non-dairy whipped cream (optional)
To a mixing bowl or pie dish add eggs, egg yolks, extracts, sugar, salt, and nutmeg. Whisk to combine.
In a large measuring cup or another small mixing bowl, combine non-dairy milk and non-dairy heavy cream. Whisk to combine.
Slowly pour the milk and cream mixture into the egg mixture while continuously whisking. You want a homogenous mixture here.
Dip each slice of bread into the mixture and let soak up the mixture for about 15 seconds. Another method that I like to do here is to crowd all the slices on a baking sheet and pour the mixture over the slices to let them soak up the mixture for about 30 minutes. This option is great for stale, white bread like sourdough.
Place a non-stick skillet or cast iron over medium heat. Once hot, add enough butter or vegan butter to coat the bottom of the pan.
Add a slice of the soaked bread to the skillet and cook for 3-4 per side, working in batches here. DO NOT OVERCROWD YOUR PAN. You're asking for sloppy *ss French Toast if you do so.
Serve with fresh berries, non-dairy whipped cream if you're feeling extra, and maple syrup. Bottoms up!