From the kitchen
Cashew Milk French Toast
Thick-cut bread soaked in a rich cashew milk custard for a genuinely indulgent French toast.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 4 large Eggs
- 3/4 cup Cashew Milk
- 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- 8 thick slices Brioche
- Butter, for the pan
- Maple Syrup, for serving
Method
- Whisk the eggs, cashew milk, cinnamon, and vanilla together in a wide, shallow dish.
- Dunk each slice of brioche, letting it soak 15 to 20 seconds per side.
- Melt butter in a skillet over medium heat and cook the soaked bread 3 to 4 minutes per side until deep golden.
- Serve immediately with warm maple syrup.
- Repeat with remaining bread in batches, wiping the pan between batches if needed.
Kitchen note
Cashew milk's natural fat content produces a noticeably richer custard than a leaner plant milk, closer to a dairy cream version than any thinner milk in this series could achieve.
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