Sweet and Crunchy French Toast from American Vegan Kitchen

This weekend may be extra-special for some of us as we celebrate Mother's Day. If you do, make this for your mom to cement the fact that you're her favorite. For those of us who don't celebrate, we can still enjoy this spectacular breakfast recipe for a great way to start any day. Serve with a side of fresh fruit and some vegan sausages.

Sweet and Crunchy French Toast (from American Vegan Kitchen)

Serves 4

1 1/2 cups vegan corn flakes

1 1/2 tablespoons sugar

3/4 teaspoon ground cinnamon

3/4 cup soy milk (or other nondairy milk)

3/4 cup vegan soy creamer (or additional 3/4 cup nondairy milk)

1 1/2 tablespoons fresh orange juice

1 teaspoon pure vanilla extract

Pinch salt

1/4 all-purpose flour

2 tablespoons canola oil

8 (1-inch) slices day-old French bread

Vegan margarine and maple syrup, for serving

1. Place the corn flakes in a plastic bag and use a rolling pin to crush them into small pea-sized crumbs. Transfer the crumbs to a shallow pan and add the sugar and cinnamon and mix well. Set aside.

2. In a separate shallow pan, combine the soy milk, creamer, orange juice, vanilla and salt. Mix together with a fork. Add the flour, stirring to combine. It's okay if the batter has a few lumps.

3. Heat the oil in a large skillet over medium heat. Preheat the oven to 250 degrees F. Working in batches, dip the bread slices in the soy milk mixture, then dip them in the corn flake mixture, coating both sides. Place the coated bread in the hot skillet and cook for 5 minutes, or until golden brown. Turn to cook the other side for 3 to 4 minutes, or until golden.

4. Transfer the cooked French toast to an ovenproof platter and keep warm in the oven until all of it is cooked. Serve hot with margarine and maple syrup.

I'll be enjoying breakfast out since we'll be in Burlington, Vermont. If you're in the area, come to Healthy Living Natural Foods on Saturday, May 8th from 3 to 6 for a book signing.

Whatever you do, enjoy the weekend!