French Toast With Raspberries - Pepita Egg

french toast with raspberries


sweet and fluffy, perfect for breakfast, dessert, or anytime you want to indulge in something delicious

INGREDIENTS

  • Spero Pepita Egg: 1/2 bottle
  • UNSWEETENED ALMOND MILK: 1/4 
  • DRY WHITE BREAD: gluten free optional, we chose ours to be gluten-free-friendly with Trader Joe’s white sandwich bread
  • CINNAMON: 1 tbsp 
  • VANILLA: 1 tbsp
  • DRIZZLE MAPLE SYRUP: for french toast
  • FRESH FRUIT OF YOUR CHOOSING: we love raspberries and french toast
  • CANOLA OIL: to brush on nonstick pan


Spero Pepita Egg_Vegan_Omelet Recipe

DO ITTT

  1. TOAST  bread prior to preparing french toast mixture (we’re not looking for crispy, just dried out) .
  2. COMBINE Spero Pepita Eggalmond milk, cinnamon, and vanilla in a mixing bowl.
  3. POUR mixture into a shallow bowl and place as many pieces of bread in one layer across the top, allowing the mixture to soak into the bread for 2-4 minutes (longer for thicker slices).
  4. COAT a nonstick pan with a thin layer of canola oil or cooking spray, turn to LOW heat (4/10).
  5. PLACE individual slices of soaked bread onto the coated pan, allowing them to cook on each side for 5-7 minutes. If the slices are thicker, you will have to increase the bake time by several minutes.
  6. FLIP when the bottoms are golden brown, and cook the other side for an additional 5-7 minutes .
  7. REMOVE from heat and add fresh fruit and maple syrup.

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