PBJ French Toast Recipe

Bread is one of the top three wasted foods in terms of volume - often being thrown out because it has gone stale before even getting the chance to be eaten fresh. This recipe is the perfect partner for stale bread, with a plant-based twist on the classic ‘French Toast’. A perfect weekend brunch dish that comes together with minimal effort in less than 30 minutes.

Preparation Time

10 minutes

Cooking Time

15 minutes

Serves

2

Equipment

Shallow Bowl, Measuring Spoons, Measuring Jug, Scales, Frying Pan

Ingredients

4 Slices of stale bread or 2 thick slices from an unsliced loaf

200ml Dairy free milk

2 tsp Cinnamon

3 tsp Milled flaxseeds

150g Raspberries (fresh or frozen)

1 tbsp Chia seeds

1 tbsp Maple syrup or other sweetener

¼ tsp Vanilla extract

3 tbsp Smooth peanut butter (plus extra for topping)

Vegan butter

1 Banana, sliced

Maple syrup

Method

Step 1

Add the dairy-free milk, cinnamon and milled flaxseeds to a shallow bowl and whisk to combine. Allow to sit for 5 minutes, this allows the flaxseed to thicken the mixture.

Step 2

In the meantime, add the raspberries, chia seeds, maple syrup and vanilla extract to a small pan. Heat on a low heat for 10 minutes or until the raspberries have started to break down and have reduced a little.

Step 3

Take half of the slices of stale bread and spread with a generous layer of smooth peanut butter. On the other half of the bread slices, slather with a generous layer of the raspberry chia jam. Put both slices together to get a sandwich

Step 4

Preheat a frying pan over medium heat with a knob of vegan butter, this gives the French toast its golden colour and stops it from sticking to the pan. You will probably find you need to add more vegan butter for each new sandwich you add to the pan.

Step 5

Dip the slices of stale bread sandwiches one by one in the cinnamon milk mixture and coat well on both sides for about 5 seconds.

Step 6

Once the vegan butter is melted transfer the coated PBJ sandwiches to the heated pan (you can cook multiple sandwiches at once just make sure you give enough space in the pan to flip them). Cook for 3 – 4 minutes on each side until evenly golden brown. (If the sandwiches are browning too quickly turn down the heat).

Step 7

To serve, slice the sandwiches in half, drizzle with more peanut butter, leftover raspberry chia jam, sliced banana and maple syrup

Recipe Tips

Any dairy-free milk will work, but cashew milk adds a lovely creaminess to the dish.

All stale bread will work, white, granary, seeded, wholemeal, sourdough. You might just find that the staler the bread, the longer you need to leave it soaking in the cinnamon milk mixture.

If you are using a stale unsliced loaf, cut the slices double the thickness you would normally, make a small incision in the middle of each slice to make a pocket and then stuff each slice with the peanut butter and raspberry chia jam.

Raspberries can be swapped for any other berries you have available, Blueberries and strawberries will both work well too.

Peanut butter can be swapped for any other nut butter.