French Toast with Fresh Raspberry Syrup

Best breakfast food evah.  Obviously it was served as the breakfast-in-bed meal for my mama on Mother’s Day this Sunday.

This didn’t take terribly long to make and the final product was well worth the wait!

To serve 5-6, you’ll need:

  • 1 c. drained soft tofu, crumbled
  • 4 tsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp salt
  • 1/8 tsp turmeric
  • 1 c. plain unsweetened soy milk
  • 1/3 c. neutral oil (like canola)
  • 1/3 c. pure maple syrup
  • 1/4 tsp vanilla extract
  • 12 slices country-style white sourdough bread

Blend the tofu, cornstarch, baking powder, cinnamon, nutmeg, salt, and turmeric in a food processor until smooth. Combine the soy milk, oil, maple syrup, and vanilla in a liquid measuring cup, then slowly pour the liquid mixture into the tofu mixture processor while it is running.  Pour the batter onto a large rimmed baking sheet.  Arrange the bread slices in a single layer in the batter and turn occasionally, for about 30 minutes, or until the bread soaks up the batter.

While the bread is soaking up the batter, you can make the syrup.

  • 3 containers of fresh raspberries
  • 1/3 c. pure maple syrup
  • 1 tsp. cornstarch
  • 1 tbsp cold water

Combine 2 containers of the raspberries and maple syrup in a heavy medium saucepan over medium heat, and cook until the syrup simmers, which should take about 2 minutes. Meanwhile stir the cornstarch and water in a small bowl, then pour into the raspberry mixture.  Continue cooking until the raspberries are very soft and the syrup boils, about 3 minutes.  Strain the mixture through a strainer and discard the raspberry seeds.  Put the remaining container of raspberries into the syrup and allow to heat.

Once the batter is completely absorbed by the bread, heat a large, heavy pan over medium heat.  Brush a little oil on the skillet and grill the bread in batches until golden brown, then flip.  It should take 3 minutes each side.  Once finished, transfer to plates, pour on generous amounts of syrup and enjooooy:


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