It seems like everywhere I turn, a new crop of friends and family members announce they have some sort of food allergy. Aside from the intense disgust for sliced black olives, I am fortunate to have few issues with ingredients. Though, I can understand the need to ensure a meal doesn’t cause an unpleasant reaction.
I have several friends who are lactose intolerant and cooking for them often poses a challenge because I love all kinds of dairy products. In honor of all those out there looking for a non-dairy French toast option for their next weekend breakfast at home, this recipe is for you. I particularly love drizzling streams of local clover honey, dried fruit and nuts for a touch of sweetness and crunch.
Almond French Toast
1 cup unsweetened vanilla almond milk
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla extract
6 thick slices day-old multi-grain bread, sliced 1/2 inch thick
honey, to taste
1/2 cup dried fruit and nut mix or granola
In a medium mixing bowl, whisk together the eggs and almond milk until combined. Add the cinnamon, nutmeg and vanilla extract. Continue whisking until incorporated into the egg mixture.
Pour the egg custard into a dish with shallow sides. Set aside.
Spray a griddle or skillet with cooking spray and place over a medium-high heat.
Working in batches, dip each side of the bread into the egg custard. Give the bread a small amount of time to soak in the custard. Place on the hot skillet and cook each side until golden brown, about 2-3 minutes.
Drizzle the French toast with honey, to taste, and sprinkle with your favorite fruit and nut mixture.
Authors Note: If in season, fresh berries are a nice addition to this delightful breakfast.