Vegan French Toast

Slice the bread to about 0.75 inch thick. For best results, slice a day ahead to allow it to firm up.

In a high-speed blender, combine all the ingredients for the batter: silken tofu (150 g), caster (6 tbsp), rice flour (2 tbsp), kala namak (0.125 tsp), soy milk (150 g), vanilla (0.5 tsp), nutmeg (0.125 tsp), and cinnamon (0.25 tsp). Blend until completely smooth. Pour the mixture into a shallow baking tray or roasting dish to create your “custard”.

Place a medium frying pan over medium/high heat and add plant butter (0.5 tbsp). Heat until melted and sizzling. Meanwhile, place vegan brioche (1 slice) in the “custard” and allow it to soak for around 30 seconds before flipping and soaking the other side. Repeat with a second slice.

Place the vegan brioche (2 slices) in the frying pan and fry for a good 30 seconds before lifting a corner to check if it's done. It should have a nice mottled brown pattern. Flip over and fry the other side. When cooked on both sides, remove from the pan and place on some kitchen towel. Repeat the process with the remaining vegan brioche (2 slices), adding the remaining plant butter (0.5 tbsp) to the pan.

Serve immediately with optional toppings such as [vegan creme fraiche (to_serve)], fresh [berries (to_serve)], a drizzle of [maple syrup (to_serve)], [agave syrup (to_serve)] or [date syrup (to_serve)], and a dusting of [icing sugar (to_serve)] if desired.