3 Sweet breakfast recipes!
Recipes in this Video
French toast, known as 'pain perdu' in France, translates to 'lost bread,' referring to the use of stale bread. This dish has roots in ancient times, with variations found in many cultures. It is often enjoyed as a breakfast or brunch item, celebrated for its simplicity and versatility.
Ingredients
- ●bread
- ●eggs
- ●milk
- ●sugar
- ●vanilla extract
- ●cinnamon
- ●butter
Instructions
- 1Whisk eggs, milk, sugar, vanilla, and cinnamon in a bowl.
- 2Heat butter in a skillet over medium heat.
- 3Dip slices of bread into the egg mixture, coating both sides.
- 4Place the coated bread in the skillet and cook until golden brown.
- 5Flip and cook the other side until golden.
- 6Serve warm with toppings of choice.
Ingredient Alternatives
bread
Healthier: whole grain bread
Cheaper: stale bread
Whole grain bread is more nutritious; stale bread reduces waste.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories; water is a budget-friendly option.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener; brown sugar is often cheaper.
Techniques
Equipment
Also Known As
Vegan French Toast is a plant-based twist on the classic French dish, originating from France where stale bread was soaked in a mixture of eggs and milk. This adaptation celebrates the same comforting flavors while catering to vegan diets. It has gained popularity in modern brunch culture, making it a staple in many cafes and homes worldwide, allowing everyone to enjoy this beloved breakfast treat.
Ingredients
- ●bread
- ●plant-based milk
- ●flour
- ●ground cinnamon
- ●vanilla extract
- ●maple syrup
- ●nutmeg
- ●coconut oil
- ●fresh fruit
- ●powdered sugar
- ●salt
Instructions
- 1Whisk together plant-based milk, flour, cinnamon, vanilla extract, nutmeg, and salt in a bowl until smooth.
- 2Heat coconut oil in a skillet over medium heat until shimmering.
- 3Dip each slice of bread into the batter, ensuring both sides are coated.
- 4Place the coated bread in the skillet and cook until golden brown, about 3-4 minutes per side.
- 5Remove from skillet and keep warm while you cook the remaining slices.
- 6Serve with maple syrup, fresh fruit, and a dusting of powdered sugar.
Ingredient Alternatives
plant-based milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories while soy milk is often cheaper.
flour
Healthier: oat flour
Cheaper: all-purpose flour
Oat flour is gluten-free and adds fiber.
maple syrup
Healthier: agave syrup
Cheaper: honey
Agave syrup has a lower glycemic index.
coconut oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is heart-healthy and has a higher smoke point.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups rolled oats
- ●1/2 cup nuts (e.g., almonds, walnuts)
- ●1/2 cup seeds (e.g., pumpkin, sunflower)
- ●1/2 cup honey or maple syrup
- ●1/4 cup coconut oil
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1/2 cup dried fruit (e.g., raisins, cranberries)
Instructions
- 1In a large skillet, heat the coconut oil over medium heat until melted.
- 2Add the rolled oats, nuts, and seeds to the skillet, stirring to combine.
- 3Cook the mixture for about 5-7 minutes, stirring frequently until the oats are lightly toasted.
- 4Add the honey or maple syrup, cinnamon, and salt to the skillet, stirring well to coat the mixture evenly.
- 5Continue to cook for another 2-3 minutes, allowing the mixture to caramelize slightly.
- 6Remove the skillet from heat and let the granola cool for a few minutes.
- 7Stir in the dried fruit once the mixture has cooled slightly.
- 8Spread the granola onto a baking sheet lined with parchment paper to cool completely.
- 9Once cooled, break the granola into clusters and store in an airtight container.
Equipment
Ingredients
- ●1 cup all-purpose flour
- ●2 tbsp sugar
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1 cup buttermilk
- ●1 large egg
- ●2 tbsp melted butter
- ●1/2 cup fresh raspberries
- ●1 cup raspberries (for sauce)
- ●1/4 cup sugar (for sauce)
- ●1/2 cup water
Instructions
- 1In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- 2In another bowl, whisk together buttermilk, egg, and melted butter.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh raspberries.
- 4Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- 5Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 6Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven.
- 7To make the raspberry sauce, combine 1 cup of raspberries, 1/4 cup sugar, and 1/2 cup water in a saucepan over medium heat.
- 8Bring to a simmer and cook for about 5-7 minutes, stirring occasionally until the raspberries break down and the sauce thickens slightly.
- 9Strain the sauce through a fine mesh sieve to remove the seeds, if desired.
- 10Serve the pancakes warm, drizzled with raspberry sauce.
Equipment
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