I love all things Brunch Fancy, right down to the yumminess that Brioche brings to a little ‘upscale-ish’ brunch. This weekend as my hubby and I celebrated our 5 year wedding anniversary, I opted to make breakfast for us on Sunday instead of going out in the dismal impending weather that was headed our way.
There are so many ways you can make French Toast though and to me the secret is in the sauce, the soaking sauce that is! So I pulled out my homemade Vanilla and the rest of the Almond Breeze Unsweetened Almond Coconut Milk that I had left over from making the Vegetarian Curry last week and put together this little plate of yummy goodness! Honestly, I think we could have totally enjoyed this without the Pure Maple Syrup that we both used to drizzle over this dish! Oh and even better, IT’S SUPER SIMPLE!!
- 1 loaf Brioche Bread, sliced
- 1 1/2 cup Almond Breeze Unsweetened Almond Coconut Milk
- 1 egg
- 1/2 cup water
- 1 tbsp Cane Sugar
- 1/2 tbsp Vanilla
- 1/2 tbsp Ground Cinnamon
- Vegan Butter
In a shallow pan, combine Almond Coconut Milk, egg, water, cane sugar, vanilla and cinnamon and whisk together.
Next, butter both sides of the sliced Brioche
In a large skillet heated to medium-high, place your bread slices and cook until browned, checking often to prevent burning. Flip and cook other side.
Remove from skillet and serve with fresh berries or all by itself. It’s even good cold as that afternoon nosh session sets in for a lazy raining Sunday.