Custard French Toast

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 15.28 ounces

Ingredients

6 cups liquid vegan eggs
3 cups vanilla soy milk
3/4 cup maple syrup
1/4 cup ground cinnamon
36 slices sourdough bread, sliced 1″ thick
1 cup non-dairy butter
3 cups fresh strawberries, sliced
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
1 tsp. vanilla extract

Preparation

1. For French Toast: In a large bowl, combine liquid vegan eggs, soy milk, maple syrup, and cinnamon and whisk until smooth.
2. Soak slices of sourdough bread in custard mix for 3-4 minutes. On a flat top grill or large sauté pan, melt butter over medium heat.
3. Add soaked sourdough, and cook 5 minutes on both sides until golden brown. French Toast can be held hot in hotel pans until ready for service.
4. For fruit compote*: In a pot over medium-low heat, combine sliced strawberries, white sugar, cinnamon, and vanilla extract and cook 20 minutes, stirring occasionally until thickened. Store in a sealed container in cooler until service.
5. For service: Portion 3 slices of French Toast on a plate and top with 1/4 cup of fruit compote. Serve with maple syrup and additional toppings of choice.

*Fruit compote can be made with any fruit of choice.

Nutrition information

Calories: 756 Total Fat: 22.3g Saturated Fat: 4.12g Trans Fat: 3.91g Carbohydrate: 119.6g Fiber: 6.38g Total Sugars: 29.5g Protein: 23g Sodium: 1,289mg