Almond butter ricotta stuffed French toast

I’d been craving a weekend brunch treat, and hadn’t had good French toast in a while. My gran used to make us this, we called it Eggy Bread.

I was amazed that you can make a good plant-based impression of the traditional recipe. I wanted to spice things up, so we made this extra indulgent version. It’s super easy and well worth the time if you have a lazy weekend morning!

Here’s our recipe for vegan almond butter ricotta stuffed French toast.

Recipe

Ingredients (serves 2):

• 1/4 cup almonds
• 1/8 block firm tofu
• Dash plant milk
• 2 tbsp plant yoghurt
• Tsp nutritional yeast
• Dash lemon juice
• 4 pieces sliced bread
• 3/4 cup plant milk
• Tsp cinnamon
• 2 tsp ground flaxseed (could use ground chia seeds)
• 2 tsp nutritional yeast
• Tbsp almond butter

Start by making the ricotta. Put the first 6 ingredients (almonds to lemon juice) into a food processer and blend until smooth. Add as much milk to get a consistency of ricotta.

Next, mix the batter by adding the flax (or chia), cinnamon and nutritional yeast to the milk. Mix well. Dip the slices of bread in one by one to coat well. Don’t leave them in to go soggy.

Add enough oil (we used light olive) to lightly coat your frying pan and fry the bread 2 pieces at a time on medium heat. Don’t be stingy with the oil or your bread will stick! Agitate to stop them from sticking. Flip them so they’re lightly fried on each side.

Once fried, put the bread to one side. Mix the ricotta and almond butter together, and spread onto 2 of the pieces of bread. Place the other pieces of bread on top to make a sandwich. Return to the frying pan (adding a little extra oil if necessary). Fry for a couple of minutes on each side.

Serve how you like! We used banana, maple syrup and a drizzle of nut butter.

Happy brunching!

Justine and Ezra x