Berry Yummy French Toast

Ingredients

Cinnamon-Berry Compote

• 2 cups blueberries
• ½ cup frozen berries, thawed, with their juices
• Pinches of cane sugar
• 1 tsp cinnamon

French Toast

• 1/2 cup Peggs
• 1/2 cup water
• 1 cup almond milk (or any milk)
• 1 teaspoon cinnamon
• ¼ teaspoon cardamom
• Pinch of sea salt
• 8 1-inch slices challah bread
• Coconut oil, for brushing
• Maple syrup, for serving

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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Instructions

1. Make the berry compote: In a medium bowl, combine the blueberries, raspberries, cinnamon, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving.

2. Make the French toast: In a large bowl, whisk together the Peggs, water, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.

3. Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries.