Zutaten für 8 Portionen
for the french toast
- 2 cups almond milk
- 1 cup vegan creamer
- 1 cup chickpea flour
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- dash of nutmeg
- dash of salt
- 1 lb loaf of french/sourdough bread (or use a gluten-free loaf, if necessary), thickly sliced and cubed (about 8-10 cups)
for the streusel topping
- 1 cup flour (I used buckwheat)
- 1/2 cup coconut sugar
- 2 teaspoons of cinnamon
- 1/2 cup vegan butter (I used Earth Balance Coconut Spread)
Instructions
- Grease a 9-10 inch springform pan, or lightly spray with canola oil. Set aside.
- In the bowl of a food processor, combine the streusel ingredients. Pulse about 10-12 times, until you have small streusel-type chunks. You can also do this in a bowl with a pastry cutter. Set aside.
- Whisk together all of the french toast ingredients, except for the bread, in a large bowl. Once combined, add the bread cubes and toss until every cube is soaked. Cover with plastic wrap and refrigerate overnight.
- When you’re ready to bake the french toast, preheat the oven to 325. Lightly grease or spray a springform pan with oil. Spread 1/2 of the streusel mixture onto the bottom of the pan. Add 1/2 of the bread cubes. Spread the remaining streusel onto the bread cubes. Add the remaining bread cubes, pour any remaining liquid over the top and press it all down into the pan.
- Place the pan in the oven and bake for 25-30 minutes. Remove from oven and let sit for about 5 minutes. Remove the outer ring of the pan. Use your serving plate and the bottom of the pan to invert onto the serving plate. Slice and serve warm with maple syrup. Enjoy!