Plant-Based Vanilla French Toast – A Cozy Kitchen

’Tis the season! I really feel just like the day after Thanksgiving my neighborhood goes into Vacation excessive gear. Actually each single home in my neighborhood is already decked out with vacation decorations, timber, Santas on the roof. I’m over right here making an attempt to recuperate from Thanksgiving lol.

Right this moment is nearly as good as any day to get the celebration began! I’m beginning simple, grooving into the vacation season with breakfast. For this put up, I teamed up with JUST and their new product JUST Egg. I used it over the summer time, keep in mind? It’s a product that actually blows my thoughts as a result of it’s constituted of mung beans and but it tastes identical to eggs (texture and taste). It’s wild!

You’ll be able to add it to a skillet and it’ll scramble precisely like rooster eggs. It’s plant-based, full of protein and fully freed from dairy, ldl cholesterol, synthetic flavoring.

On this occasion, we’re utilizing it to make French toast. And it couldn’t be extra easy. You merely squeeze out the JUST Egg right into a dish and whisk it with the French toast usuals: vanilla, cinnamon and a bit of little bit of sugar.

To make it a lil’ bit extra attention-grabbing, I made a cranberry maple syrup that’s SO good. It offers some actual holiday-type vibes whereas including a pleasant tart and candy ingredient to the French toast.

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Plant-Primarily based French Toast Recipe

This plant-based french toast has speckles of vanilla topped with simmered cranberries.


Cranberry Maple Syrup:

  • 10- ounce bag of cranberries
  • ½ cup granulated sugar
  • ¼ cup maple syrup
  • ½ cup water
  • 1 teaspoon pure vanilla extract or vanilla paste
  • Pinch of kosher salt
  • Zest and juice from 1 orange about 3 tablespoons

French Toast:

  • 1 loaf of bread I used a French loaf, minimize into 1-inch slices
  • 1 cup JUST Egg 
  • 1/2 cup almond milk 
  • 2 tablespoons granulated sugar
  • 1 teaspoon floor cinnamon
  • 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste 
  • 1 tablespoon coconut oil or olive oil or butter 
  • Powdered sugar for topping


To Make the Cranberry Maple Syrup:

  • To a medium saute pan, add the cranberries, sugar, maple syrup, water, vanilla, salt and orange juice and zest. Deliver to a simmer over medium warmth and permit to cook dinner till softened and effervescent, about 10 minutes. I like to offer it a stir each jiffy to verify nothing is burning on the very backside. Take away from warmth and put aside. 

To Make the French Toast:

  • To a casserole dish or a bowl, whisk collectively the JUST Egg, almond milk, sugar, cinnamon and vanilla. 

  • Place a non-stick skillet over medium warmth and add the oil or butter. When heat, dip the slices of bread into the JUST egg combination, letting any extra of the combination drip off again into the dish. Switch to the pan and cook dinner till golden brown on both sides, about 1 to 2 minutes per facet. Repeat with the remaining slices of bread. 

  • Mud with a little bit of powdered sugar and serve with just a few spoonfuls of the cranberry maple syrup on high. 


Serving: 6g | Energy: 175kcal (9%)

(This put up is sponsored by JUST. Thanks for supporting the sponsors that preserve A Cozy Kitchen cozy.)

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