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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggnog French Toast
 Categories: Breakfast
      Yield: 3 Servings
 
    1/3 c  Soaked cashews (45 g)
  1 1/2 c  Vegan milk (360 ml)
      1 tb Flax meal (7 g)
      3 tb Maple syrup (45 ml)
      1 ts Vanilla extract (5 ml)
    1/2 ts Ground cinnamon (1.5 g)
    1/4 ts Ground nutmeg (0.5 g)
    1/4 ts Sea salt (1.5 g)
      1 tb Brandy; bourbon, or whiskey
           - (15 ml)
      2 tb Vegan butter or oil (30 g)
      6 sl Vegan sandwich bread
           - (300 g); thick
           Maple syrup; to drizzle
           Extra cinnamon;
           - for sprinkling
           Vegan whipped cream;
           - for topping
 
  Preparation time: 25 minutes
  Cooking time: 15 minutes
  
  Ring in the holiday season with cozy vegan Eggnog French Toast! With
  warm spices and a rich cashew-based custard, it's always a hit.
  
  Add the soaked cashews, vegan milk, flax meal, maple syrup, vanilla
  extract, cinnamon, nutmeg, sea salt, and brandy (or bourbon/whiskey)
  to a blender. Blend on high until completely smooth and creamy.
  
  Pour the blended custard into a shallow dish, cover, and refrigerate
  for 15 minutes. This allows the flax meal to thicken slightly,
  helping it coat the bread better.
  
  Heat a large skillet or griddle over medium heat and melt 1 tb of
  vegan butter or oil. Dip each bread slice into the chilled custard,
  soaking for 10 to 15 seconds per side. Let any excess drip off.
  
  Place the soaked slices onto the hot skillet. Cook for 3 to 4 minutes
  per side, until golden brown and crisp on the edges. Add the
  remaining butter or oil as needed for the next batch.
  
  Stack the warm French toast slices on plates. Drizzle with maple
  syrup, sprinkle with extra cinnamon, and top with vegan whipped cream.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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