A delightful vegan twist on the classic French toast, perfect for a hearty breakfast or brunch.
Combine the soy milk and cornstarch in a blender and blend until smooth.
Blending ensures the cornstarch is fully dissolved, creating a smooth batter.
Add the brown sugar, vanilla extract, cinnamon, and salt to the blender and blend again until well mixed.
Adjust the sweetness and spice level to your preference.
Pour the batter into a shallow bowl and set aside.
Using a shallow bowl makes it easier to dip the bread slices evenly.
Place the flour in another shallow bowl.
Sifting the flour can help avoid clumps.
Heat the canola oil in a frying pan over medium heat.
Ensure the oil is hot enough to sizzle when the bread is added.
Dip each slice of bread into the batter, ensuring both sides are coated, then dip into the flour to coat evenly.
Let the bread soak in the batter for a few seconds to absorb the flavors.
Place the coated bread slices in the heated pan and cook for 3-4 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Serve the French toast warm, drizzled with maple syrup.
Garnish with fresh fruit or a sprinkle of powdered sugar for added presentation.
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