Monday, September 3, 2012

Sunday Brunch: Stuffed French Toast

1 cup Soy Milk
1 tsp Vanilla
1/2 tsp Cinnamon
1 Egg Replacer
Dash of Flour
Small Handful of Flax (optional)
1/2 cup Berries (Raspberries, Strawberries, Blueberries, whatever)
1/2 cup Semi-sweet Chocolate Chips
4-8 slices Bread (any vegan type, get your favourite baker to slice it thick and use day-old)

Blend soy milk, vanilla, cinnamon, egg replacer, flour and flax (if using). Preheat frying pan to medium/medium-low with a bit of vegan matrgarine. In a bowl, stir together berries and chocolate chips.

Take bread and cut a slit in it on the side (hence the thicker bread), inserting a sharp knife below the hump of the bread and insert most of the way into the bread and cut downward until the slit is equidistant from both the top of the bread and the bottom. *ALTERNATIVELY: If you have regular bread, fold it over the fillings in half* Fill the pocket of the bread with the berry and chocolate mixture, leaving enough room for the bread to close up (about an inch, maybe less depending on bread size.) Dip the bread in the soy milk mixture and then fry in the pan until lightly browned on each side. Drizzle with your favourite syrup and enjoy!

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