From the kitchen
Cinnamon Raisin Oat Milk French Toast
Thick slices of bread soaked in a spiced oat milk batter, where oat milk's sugar content helps the exterior caramelize into a deep golden crust in the pan.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 4 thick slices Cinnamon Raisin Bread
- 2 tbsp Cornstarch
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 2 tbsp Neutral Oil, for the pan
Method
- Whisk the oat milk, cornstarch, cinnamon, and vanilla together in a shallow dish until smooth.
- Soak each slice of bread in the batter for 20 to 30 seconds per side, letting it fully absorb.
- Heat the oil in a skillet over medium heat.
- Cook each slice for 3 to 4 minutes per side, until deeply golden and caramelized.
- Serve immediately with extra maple syrup.
Kitchen note
The cornstarch is doing real work here, not just filler. It gives the batter enough body to cling to the bread evenly, since oat milk alone is thinner than the egg-heavy custards this dish traditionally uses.
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