Chloe Coscarelli has been vegan since 2004–a time when veggie burgers were still feared by the general public. Since then, she has been at the forefront of the vegan revolution: Chloe believes that vegan can still mean mouthwatering foods, and she practices what she preaches. Vegans will delight in Chloe’s creativity–and carnivores won’t miss the meat one bit.
This delicious french toast recipe borrows flavor from our creamy creamers and trust us, it's beyond scrumptious. A helpful note from Chef Chloe: When you have holiday house guests, no matter how much you serve at dinner, never underestimate how hungry they will be when they wake up! Plus, nothing makes a better holiday host than if you can fill your home with the sweet aroma of french toast in the morning.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon sea salt
- 2 cups Pumpkin Spice Creamer or Pecan Caramel Creamer
- ¼ cup pure maple syrup, plus more for serving
- 2 tablespoons vegetable oil, plus more for pan
- 12 thick slices of bread
- Powdered sugar, for dusting
In small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a blender or food processor, combine the creamer, maple syrup, oil, and vanilla, and blend until smooth. Add dry mixture to the blender and blend until smooth.
Lightly oil a large nonstick skillet over medium-high heat. When it shimmers, submerge each piece of bread in the batter to coat, letting any excess drip off, then drop onto skillet, working in batches as needed. Let cook until bottom edges are cooked and golden, about 3 minutes. Flip toast and let cook about 3 minutes more, until lightly browned and crisp on both sides.
Dust toast with powdered sugar and drizzle with maple syrup. Serves 4.