Fluffy French toast topped with a strawberry compote. The California strawberries are cooked down with lemon juice, brown sugar, cardamom, cinnamon & nutmeg. Recipe by Lloyd Rose.
French Toast with Strawberry Compote
Yield: 3 Slices
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French Toast:
- 355 g vegan egg liquid
- 3 bread slices
- ⅛ tsp cinnamon powder
- 1 tsp vanilla extract
- ⅛ tsp kosher salt
Strawberry Compote:
- 300 g California strawberries with the stems removed and the strawberries cut in halves.
- 2 tbsp lemon juice
- 1 ½ tbsp pure maple syrup
- ⅛ tsp cardamom powder
- ¼ tsp cinnamon powder
- ¼ tsp grated nutmeg
- ⅛ tsp kosher salt
Instructions
- Pour the vegan egg liquid into a large, rimmed plate.
- Using a fork or a whisk to mix in the remaining listed French toast ingredients excluding the bread.
- Grease a nonstick pan with butter, coat the 3 bread slices into the batter and fry them at medium heat on both sides until golden. Then set them aside.
- In a medium sized pan, set to medium heat, add in the lemon juice, maple syrup, the California strawberries, and then cover the pot for 5 minutes to bring to a simmer.
- Remove the lid and mix in the cardamom, cinnamon, nutmeg, and salt.
- Cook until the strawberry sauce has been reduced.
- Let the strawberries cool to room temperature or pour them while still hot over the French toast.
