Last Saturday, I bought a giant round of bread at Mancini’s then proceeded not to use it. The blessing and the curse of fresh bread. It’s a pleasure beyond nearly anything else on the table, but its expiration date is imminent by the time you bring it home from the store. Even wrapping it up tight and storing it in the fridge will only keep it for so long.
Luckily for us, a large, sturdy loaf of fairly stale bread was just what we needed for some terrific vegan French Toast this past Sunday morning. (Well, stale bread and a couple of ounces of fresh blueberries.)
- 1 1/4 cup silken tofu
– 3 tbsp pure maple syrup
– 1/3 cup water or orange or apple juice
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp almond extract
– 2 tbsp oil
– 6 or 7 thick slices of stale bread
- In a blender or food processor, blend tofu, syrup, extracts, oil, water, and cinnamon. Process until smooth, then transfer into a large shallow bowl.
- Dip slices of bread into mixture. Make sure to scrape down the excess.
- Heat a non-stick or lightly oiled pan. At medium heat, cook the slice until the side is golden brown, then flip. (As in pancakes, you don’t want to flip more than once. If you need a glimpse of the underside, peel up one corner with the flipper.)
- Pile finished slices on a plate, then lightly dust with powdered sugar, blueberries, maple syrup, etc.