Some people “eat to live,” and some people brunch. I brunch.
There’s something scintillating about looking forward to that early Sunday afternoon, sleeping in, getting dressed up in a breeze-catching floral maxi dress, hearing that classic pop of the champagne cork, and indulging in the midst of wonderful company. Unless I’m ending up in Santorini, there really is no other way to end a weekend.
The only care you can ever have on a brunch day is really what you’re going to eat.
Being a terribly indecisive person, that menu can cause me much confusion, delaying of my party, and a feeling that is perfectly encapsulated in the phrase “between a rock and a hard place.” Pancakes or parfait? Scramble or sandwich? French toast or cinnamon roll? With such a glorious day, it’s really not fair that we should ever be made to choose--and I don’t think you should have to!
Whether you’re hosting a lavish girls day brunch or a pajama breakfast for one, never feel the pain of missing out on deliciousness again! My cinnamon roll French toast combines the parts of the roll you crave--the gooey, sticky sweet and spiced center--with the classic and sophisticated French toast fair. This recipe can be prepped almost a week in advance and takes so little time that you may miss the moment your empty mimosa flute gets refilled.
It’s a deceptively vegan dish that will have meat and dairy eaters fooled and even asking for seconds! Finally, a brunch recipe that is as dressed to impress as you! Bon appetit!
1 teaspoon (+ a couple pinches for garnish) ground nutmeg
1. Toast each piece of bread in a toaster to create a nice dark golden brown crust (be careful not to burn). You want enough of a crust to create a barrier on your bread that will keep your French toast from not getting TOO soggy. Set aside to cool--you want your bread to be room temperature before you batter it.
2. In a bowl, combine the coconut milk, rice milk, agave, cinnamon, vanilla extract, and nutmeg (being sure to put aside an extra bit of nutmeg for garnish later). Whisk ingredients until completely incorporated and there are no more lumps of coconut milk. The coconut milk and rice milk should be room temperature when you add it in.
3. When the toast is cool, one at a time, dip the toast in the “cinnamon roll” batter, covering all sides liberally.
4. Heat a frying pan on medium and place the battered toast directly onto the pan. We don’t want to use any kind of greaser, such as margarine or oil, as the flavor will get absorbed into the bread and overpower the batter. Non-vegan batter gives the toast a barrier that keeps the flavor on the outside, without letting it steep in; we can do this same thing by simply omitting a greasing ingredient (and it doesn’t even need it--it won’t stick!).
5. Let the batter caramelize until the toast has reached an all-over dark golden brown. Remove from the heat and let cool for several minutes before topping with pure maple syrup and a heaping pinch of nutmeg: and let the brunch begin!
For even easier day-of prep, mix the batter beforehand, jar, and refrigerate! The batter is good for 4-5 days refrigerated. Have extra left over? The mix makes a delicious dessert or fruit topping for sinful sweetness that never ends! Just don’t forget the champagne!
Missy is a born-and-raised southern Californian. After eight years working in production in the Los Angeles music scene she left to study film and journalism, with an emphasis in documentaries—in tandem, becoming a copywriter and marketing exec. She is constantly on the hunt for the gooiest, easiest, vegan-friendliest recipes she can not only eat, but share. And, in her free-time writes about the who and what's of vegan living. Follow Missy on Pinterest @missylynr.