This Balsamic Strawberry Brioche French Toast pulls together all flavor as a great option for breakfast or brunch. This French Toast is thick, delicious, uses a handful of ingredients, naturally sweetened, and completely dairy-free and vegan. Fully laced with decadent balsamic flavor, this french toast dish comes completely ready to be your family’s new staple.
Balsamic Strawberry Brioche French Toast [Vegan]
For the French Toast:
- 1 loaf vegan brioche bread (Preferably a day old; See Notes!)
- 1 cup Almond milk, Unsweetened (Room Temp.)
- 1 teaspoon vanilla
- 1 tablespoon flaxseed meal
- 2 tablespoons Arrowroot Starch
- 1 teaspoon ground cinnamon
- pinch of sea salt
- 1 tablespoon vegan butter, for cooking + 1 tablespoon
Balsamic Strawberry Compote:
- 2 cups fresh strawberries, sliced
- 1/2 cup pure cane sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla
- Begin by combining the strawberries, sugar, vinegar, and vanilla in a medium-sized pot over medium-high heat. Let simmer until sugar dissolves, stirring occasionally. After 4-5 minutes, remove from heat and let cool so that sauce thickens. Set aside.
- Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
- Preheat griddle to medium-high heat and add 1 tablespoon of vegan butter, melting it.
- Also, preheat oven to 400°F and prep a large baking sheet by lining with parchment paper.
- Dip 1 slice of bread into the batter, soaking it in for a few seconds on each side. Place slice unto the heated griddle, cooking on each side for about 3-4 minutes until golden brown. Repeat until all french toast has been made.
- Once done, add all french toast onto baking sheet (side by side) and bake for 10-15 minutes until crisp on the edges. Remove and serve.
- To serve—stack french toast atop each other, spoon a generous amount of balsamic glazed strawberries and drizzle with date pure maple syrup, if desired.
BREAD: Instead of brioche bread, you can also use vegan challah or ciabatta bread or any other rustic bread. In most cases, day old bread works best! STARCH: As a substitute, you can always use cornstarch or tapioca flour instead of arrowroot starch. SUGAR: You can also use organic brown sugar, coconut sugar, or pure maple syrup as a substitute for pure cane sugar.