Guest guest Posted May 8, 2005 Report Share Posted May 8, 2005 I don't know if you are vegan, or just veggie, but here is one we really like, especially in the summer when we can get eggs at the farmer's market: French Toast Bake 1 - 16 - 20oz loaf of whole wheat bread 6 eggs 3 cups vanilla rice or soy milk (you could probably use other milk and add vanilla--we're no dairy, so i haven't tried cows milk. sometimes i mix rice and soy and it comes out great.) 1/3 - 1/2 cup of brown sugar (i've used raw cane sugar and it was fine, too) I have also added cinnamon (sp?) and it has come out well. that's it. i usually have everything in the house; so it's good in a pinch. cut up the bread into roughly 1-inch squares (i try to use frozen bread and cut a stack at a time--it goes really quickly) and pile it into a casserole dish. beat the eggs and pour them over the bread. crumble or sprinkle the sugar over everything, then pour the milk over everything. gently turn it over a bit so everything is wet. let it soak up everything for about 45 min- 1 hour, then bake about 40 min. You can also mix it the night before and bake in the morning. it makes great leftovers, and even those who don't really like whole wheat seem to love it. add some maple syrup from the farmer's market (or not; my ds - 5 - loves it plain), and you are all set. i haven't done french toast in years because i'm standing at the stove forever. this way, it's done and the oven does the work--and everyone's food is freshly cooked at the same time. please let me know how it turns out with new variations. I hardly ever do the same thing twice, and I usually change a recipe someone gives me several times before it works for us. >>>> Baked French Toast > Does anyone have a baked French toast recipe they could share? Does > someone have an idea how to turn my favorite French Toast recipe > (from PETA's Compassionate Cook) into a baked version? > > I'd appreciate any thoughts. I'm trying to ease the kitchen > congestion of our Mother's Day Brunch tomorrow by using the oven > rather than the griddle. > > Happy Mother's Day to everyone! > Katie > http://frugalveggiemama.blogspot.com > Mail Mobile Take Mail with you! Check email on your mobile phone. http://mobile./learn/mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 Thanks for the recipes. We're vegan but at least I have jumping off point to experiment from. Katie http://frugalveggiemama.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 Hi Katie, I don't know if you've gotten the recipe you want or not but I found one for you if you didn't. This one is vegan except that she does have the option of using honey instead of Sucanat and honey is not vegan. I have a product called " just Like Honey " that is vegan that I would use or I would use the Sucanat or just raw sugar. Brown Rice Syrup or agave nectar would also probably work. This recipe comes from a cookbook by Eriann Hullquist entitled Incredible Edibles. I haven't tried the recipe but it looks like it might be a good one. You can also take any French Toast Recipe you have and do the same thing as this recipe does - bake it in the oven. I do that with the quesadillas I make and numerous other things that are supposed to be fried. You might have to put a bit more batter over the bread before turning it, but it works when I make French Toast from non-baking recipes. God's Peace, Gayle French Toast from Incredible Edibles by Eriann Hullquist 1 1/2 cups water 1 cup quick oats 1/3 cup raw cashew pieces 2 tbsp vegetable oil 2 tbsp Sucanat (or honey) 1 tsp vanilla 1/2 tsp salt whole wheat bread slices In a blender, blend all ingredients until smooth. Pour into a shallow bowl and coat slices of whole wheat bread on both sides. Let drip a second or two, and then place on oiled cookie sheet. Bake in 325 degree oven for 10 minutes. With a spatula, turn them over and bale an additional 10 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 Gayle, Thanks for the recipe. I think your recipe may have solved the mystery for me. When I tried to adapt my normal French Toast Recipe (from the Compassionate Cook), I stacked the bread in a baking dish after dipping it in the soymilk mixture. I ended up with a gluey mess. I see in this recipe you need to spread them in a single layer! Its so obvious, yet it never occured to me. Thanks for sharing the recipe, I'm going to try it this weekend. Katie http://frugalveggiemama.blogspot.com -- <quintmom Sat, 14 May 2005 08:36:13 -0400 ><html><body> > > ><tt> >Hi Katie,<BR> >I don't know if you've gotten the recipe you want or not but I found one for <BR> >you if you didn't. This one is vegan except that she does have the option <BR> >of using honey instead of Sucanat and honey is not vegan. I have a product <BR> >called " just Like Honey " that is vegan that I would use or I would use the <BR> >Sucanat or just raw sugar. Brown Rice Syrup or agave nectar would also <BR> >probably work. This recipe comes from a cookbook by Eriann Hullquist <BR> >entitled Incredible Edibles. I haven't tried the recipe but it looks like <BR> >it might be a good one. You can also take any French Toast Recipe you have <BR> >and do the same thing as this recipe does - bake it in the oven. I do that <BR> >with the quesadillas I make and numerous other things that are supposed to <BR> >be fried. You might have to put a bit more batter over the bread before <BR> >turning it, but it works when I make French Toast from non-baking recipes.<BR> ><BR> >God's Peace,<BR> >Gayle<BR> ><BR> >French Toast<BR> >from Incredible Edibles<BR> >by Eriann Hullquist<BR> ><BR> >1 1/2 cups water<BR> >1 cup quick oats<BR> >1/3 cup raw cashew pieces<BR> >2 tbsp vegetable oil<BR> >2 tbsp Sucanat (or honey)<BR> >1 tsp vanilla<BR> >1/2 tsp salt<BR> >whole wheat bread slices<BR> ><BR> >In a blender, blend all ingredients until smooth. Pour into a shallow bowl <BR> >and coat slices of whole wheat bread on both sides. Let drip a second or <BR> >two, and then place on oiled cookie sheet. Bake in 325 degree oven for 10 <BR> >minutes. With a spatula, turn them over and bale an additional 10 minutes. <BR> ><BR> ><BR> ><BR> ><BR> ></tt> > ><br><br> ><tt> >For more information about vegetarianism, please visit the VRG website at <a href= " http://www.vrg.org " >http://www.vrg.org</a> and for materials especially useful for families go to <a href= " http://www.vrg.org/family.This " >http://www.vrg.org/family.This</a> is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.<BR> ><BR> >edical advice. Medical advice should be obtained from a qualified health professional.<BR> ><BR> ></tt> ><br><br> > > > ><!-- |**|begin egp html banner|**| --> > ><br> ><tt><hr width= " 500 " > ><b> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2005 Report Share Posted May 17, 2005 Your welcome, Katie. God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
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