My Orange Infused Fall Spice French Toast is my take on Fall inspired french toast with a little touch of orange! It's comforting but refreshing at the same time. This new take on vegan french toast will warm your heart and soul!
Prep Time10 minutesmins
Cook Time20 minutesmins
Inactive Time10 minutesmins
Total Time40 minutesmins
Course: Breakfast & Brunch
Cuisine: Vegan, American Inspired, Holiday
Servings: 2(makes 4 slices)
Author: Plant-Based Matters
Ingredients
The Batter
2tbspflaxseed meal
1tspsugar
1/2tsppumpkin spice mix(more for serving)
1/2tbsporange zest(from a whole Valencia orange)
1/4cupfreshly squeezed orange juice(about a half of Valencia orange)
3/4cupunsweetened soy milk(or any plant-based milk)
The Rest
2tbspunsalted vegan butter(about 1/2 tbsp per 2 slices)
4one-inch slices day-old sourdough bread (about 8oz)cut in half as an option to make 8 small pieces
Maple syrup(for serving)
Instructions
In a large prep bowl, add flaxseed meal, sugar, and pumpkin spice mix. Over the bowl, use a zester to shave orange zest. Set aside.
In a liquid measuring cup, squeeze fresh orange juice up to 1/4 cup. Then add 3/4 cup soy milk. The total should be 1 cup of orange juice & soy milk mixture. Whisk together then add to the bowl from step 1. Whisk together and let it stand for 10-15 minutes until the batter will be thickened.
Start heating up a frying pan (or a griddle) at medium heat.
Meanwhile, take a couple of bread slices at a time to soak in the batter for 1 minute or less depending on your texture preference.
Once the pan is heated, add butter and let it melt.
Add the batter coated bread slices to the pan. Cook 4-5 minutes on each side. Repeat the process as necessary.
Serve with maple syrup and dust the top with more pumpkin spice mix.
Notes
As an alternative to pumpkin spice mix, use ground cinnamon, or make your own blend of ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
If sourdough bread is not your thing, use any artisan bread of your choice.