Tired of the same old English Breakfast?
Spice up your morning with a zesty twist by trying this Masala French Toast recipe, now made with dairy-free butter! Infused with bold spices and vibrant flavors, this dish offers an exotic alternative that’ll wake up your taste buds and energize your day. Perfect for those looking to add a little adventure to their breakfast routine while catering to dairy-free diets, Masala French Toast is quick to prepare and delightful to devour. Let’s bring some excitement to the table and start the day with a flavour-packed punch!
We used our Bertinet Sliced Sourdough for this recipe but you can use up any bread you have to hand and it works especially well if you have any stale slices – for best results with these try and soak them in the mix overnight so they really hold the batter.
Prep Time: 15 mins (plus overnight soaking)
Cooking Time: 6 mins
Serves: 5
Ingredients:
· 5 medium eggs
· 250ml Flora Plant Cream (Or you can use our Double Cream)
· 15g Garam Masala
· 3g Chilli Flakes
· Salt, to taste
· Sliced sourdough Top tip: great time to use up some slices of stale bread if you have any
· 50g Flora Salted Plant Butter
· Seasoning to taste
· Coriander, chopped
· Mango Chutney to serve
Method:
1. Whisk together the eggs and Flora Plant Cream, then pass through a sieve into a clean bowl.
2. Add chilli flakes and Garam Masala, season and mix well.
3. Slice the baguette, on a diagonal, into 3cm rounds (allowing two pieces per portion).
4. Place the bread in a deep sided tray and cover with the egg and Plant Cream mix, then cover with clingfilm and leave in the fridge overnight (or enough time for the egg mixture to soak through the bread).
5. For each portion, place 10g Flora Plant Butter into a frying pan (suitable to also go in the oven), and place on the stove, on a medium heat. Place two slices of soaked bread into the pan and cook on each side, until golden brown.
6. Place the pan directly in an oven at 180c and continue cooking for a further 5 mins, until fully cooked through.
7. Remove from the oven and serve hot, garnished with coriander, and served with mango chutney.
