This is a great way to use up left-over bread; the drier your bread, the better your french toast will be. For weekday mornings or large brunches, the batter can be prepared the night before and refrigerated.
Serves 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 6 slices thick bread or 12 slices thin bread, preferably day-old
- 6 large eggs
- 1 ½ cup unsweetened soy yogurt
- 1 ½ t. lemon juice
- 2 T. honey
- 1 t. ground cinnamon
- pinch of salt
- 3 T. canola oil
- Raisins, for serving
Preparation:
1. Preheat the oven to 250 F. Place the bread in a shallow baking dish just large enough to fit.
2. In a medium-sized mixing bowl, whisk together the eggs, soy yogurt, lemon juice, honey, cinnamon and salt. Pour the batter over the bread, pressing slightly to encourage the bread to soak up the liquid. Soak for 10 minutes.
3. In a medium to large heavy-bottomed skillet over medium heat, heat 1 ½ T. of the oil, adjusting by the size of your pan. Fry half of the bread slices (or as many will fit it your skillet), flipping once, until both sides of the bread are browned, about 4 minutes. Transfer to a small baking dish, cover and place in the dish in the oven to keep the slices warm while frying the remaining bread. Repeat with the remaining oil and bread slices.
4. Serve warm with raisins and confectioners sugar, maple syrup or honey.
