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Rye Bread French Toast

By • Apr 16th, 2007 • Category: Good Mornings Print Print

Rye Bread French Toast

Rye bread is not just for sandwiches anymore. More and more we see rye and other whole grain breads being used as croutons, replacing Tuscan bread for panzanella and fresh crumbs for veggie burgers and loaves. I love the hearty taste and texture of rye and I think it works wonderfully in this no fuss breakfast recipe, especially paired with sweet pure maple syrup.

Look for a rye bread that is made in the traditional fashion, with a dense crumb. If the bread is very fresh, I’ll lightly toast it first, otherwise, stale bread works great right out of the bag. Often times I’ll toast it anyway as something magical seems to happen to the flavor of the rye once it’s toasted.

Remember to add flavorings more or less to your taste. All breads are different so you’ll see there is a range of measurements. If your bread soaks up the milk faster simply add a little more milk and spices. There are no eggs, so the recipe is not only vegan, but stretching it to serve as many people as you’re feeding is a snap.

Watch the recipe .

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Serves 4

Ingredients:
8 slices of rye bread (lightly toasted)
2-3 c. soy milk (flavored or unflavored)
1/2 t. cinnamon (more or less to taste)
1/4-1/2 t. pure vanilla extract (more or less to taste)
2 t. pure cane sugar (optional)
Pinch of salt
Vegetable oil, for coating the frying pan
Pure maple syrup, for topping
Non-dairy spread or vegan margarine (optional)
Confectioners sugar (optional)

To prepare:
Toast the bread and set aside. Pour the soy milk into a wide shallow bowl, and begin whisking in the cinnamon, salt, sugar (if using), and vanilla extract. Blend well.

Heat a heavy skillet, preferably cast iron, on medium to medium high heat. Brush the skillet lightly with a little vegetable oil. Whisk the milk mixture again and dip the toasted slices just until they lightly absorb the liquid. Fry the slices in the hot pan just until the toast begins to turn a rich golden brown. Add additional oil to the pan, if necessary, a very little at a time, and fry all the slices.

As soon as the toast is done, spread with margarine (if desired), drizzle on the maple syrup, and dust with confectioners sugar, if you’d like. Serve the french toast hot with fresh fruit, vegetarian bacon, or even as a dessert with topped with jam, lemon curd, or non-dairy ice cream.

When I use this as a dessert recipe I have occasionally added a little dark rum to the soymilk, and then topped it off with fresh sliced banana. Heavenly.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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6 comments
Angeline
Angeline

Would I be able to make this with yeast-free rye bread and almond milk?

Metric Cook
Metric Cook

Rye Bread French Toast Ingredients: 8 slices of rye bread (lightly toasted) 475 - 700 mL soy milk (flavored or unflavored) 2.5 mL cinnamon (more or less to taste) 1.25 - 2.5 mL pure vanilla extract (more or less to taste) 10 mL pure cane sugar (optional) Pinch of salt Vegetable oil, for coating the frying pan Pure maple syrup, for topping Non-dairy spread or vegan margarine (optional) Confectioners sugar (optional)

Diana
Diana

Hi Toni, I'm interested in eating more towards vegan style, so of course I have to look up DTV for ideas. I heard olive oil or canola oil is healthier than vegetable oil. I haven't made these french toast yet, but I'm very interested to make soon. So I just question if it's okay to use olive oil, or which is healthier? Thanks, Diana BTW: I'm a coconut tofu cream pie fan..just love it.

eileen
eileen

---wanna try it!

admin
admin

Dear Angeline, I haven't actually done that, but to be honest I don't see a reason why it wouldn't work. Some GF breads tend to be a bit more crumbly, so I thin I would dip the bread in the milk mixture for a shorter time than I do on the program. Write again and let us know how it works1 We have loads of GF viewers so good tips, and viewer modification are always helpful! Thanks for writing. Toni

admin
admin

Hi Diana, Overall use olive oil more than vegetable oil, however in this recipe I would not, unless it's all you have on hand. Olive oil would lend flavor to this. I would suggest you use a neutral oil like a first cold pressed canola. This recipe calls for so little oil and if you use a non stick pan you can use even less. Thank you for your kind comments, and I'm so glad you enjoy the pie! Toni

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