Recipe courtesy of Bonnie Wright
Recipe courtesy of Bonnie Wright
Watch how to make this recipe.
Golden Milk French Toast
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 337
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 3 mg
- Sodium
- 287 mg
I used to think French toast was only for special occasions like birthdays and had never actually made it myself. But one day I made some delicious golden milk waffles, and it occurred to me the incredible spiced milk from that recipe would be an amazing way to rejuvenate stale bread. This makes the most vibrant, golden breakfast, so I don’t wait for birthdays or special brunches to make it. The mix makes enough for two, but if I am making this just for myself (which I definitely do!), I save the golden milk in an airtight container in the refrigerator to use within two days.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 337
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 3 mg
- Sodium
- 287 mg
Ingredients
Oat Milk:
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Directions
Special equipment:
a high-speed blender (optional); a cheesecloth, nut milk bag or fine-mesh sieve (optional)- In a medium bowl, combine your cinnamon, cardamom, ginger, turmeric and pepper and then your milk and whisk vigorously until the spices have dissolved into the milk as much as possible.
- Crack your eggs (or add your flax “egg”) into a wide bowl or deep plate that is big enough to hold your slices of bread. Beat the eggs with a whisk, then add your golden milk mix and stir to combine.
- Heat a couple of tablespoons of butter or oil in a cast-iron or other heavy-bottomed pan over medium heat. Once the pan is hot, dip the bread into the golden milk mix; try not to oversoak, as it may get a little soggy. You can always squeeze the excess off gently if it does end up sitting a little too long. Fry the bread until golden brown on both sides, 2 to 3 minutes per side. Serve with fresh seasonal fruit and maple syrup.
Oat Milk:
- Put the rolled oats, sweetener if using, and ground spice if using in a high-speed blender, add 4 cups water, and blend for 30 to 45 seconds. The trick with oat milk is to not overblend it because it may develop a slimy texture. Strain the milk through either cheesecloth or a nut milk bag. A fine-mesh strainer also works; it will still let bits through, but if you strain the oat milk twice, you should end up with a relatively smooth result. Decant it into an airtight container (I usually use an upcycled jar with a lid), and store in the refrigerator for up to 5 days. Yield: 4 cups
