This plant-based French toast is as close as you'll get to the real deal. I've given the basic recipe for the toast, and included the recipe for a rhubarb topping, which here is roasted with vanilla, orange, and star anise.
I find the best bread for this recipe is a day-old loaf, cut into thick, one-inch slices – none of your thin, floppy slices here, please! – sourdough being my favourite.
You can add any toppings or combos you fancy to the toast: fresh berries, fruit sauces, a drizzle of chocolate or – one of my favourites – blueberries, pecans, and maple syrup.
For the rhubarb
400g rhubarb, cut into 2-inch pieces
3-4 tbsp syrup – maple, rice or agave
Zest and juice of half an orange
2-3 star anise
1 vanilla pod, split
For the French toast
¾ cup gram flour
1 cup plant-based milk
1 tsp vanilla extract
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground ginger
2 tbsp maple syrup
4-6 thick slices of slightly stale bread
Coconut or other plant yogurt
Handful pistachio nuts, roughly chopped
Maple or stem-ginger syrup
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