Description
Golden slices of French toast topped with warm roasted strawberries and rhubarb, finished with maple syrup and a dusting of powdered sugar. A cozy brunch favorite with a fresh seasonal twist.
Ingredients
Scale
- 4–6 slices thick bread (brioche, challah, or sourdough)
- 2 large eggs
- 3/4 cup plant-based milk (almond, oat, etc.)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of salt
- Vegan butter or oil, for cooking
For the roasted topping:
- 1 1/2 cups strawberries, halved
- 1 1/2 cups rhubarb, sliced
- 2 tbsp maple syrup (or honey)
- 1/2 tsp vanilla extract
- Optional: pinch of cinnamon
Optional toppings:
- Powdered sugar
- Coconut whipped cream
- Maple syrup
- Fresh mint
Instructions
- Preheat oven to 375°F (190°C). Toss strawberries and rhubarb with maple syrup, vanilla, and cinnamon. Spread on parchment-lined baking sheet and roast for 20–25 minutes.
- In a bowl, whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt.
- Dip each slice of bread into the custard for 15–20 seconds per side.
- Heat skillet over medium and add vegan butter. Cook soaked bread 3–4 minutes per side until golden.
- Top cooked French toast with roasted fruit and serve with your choice of toppings.
Notes
- Use slightly stale bread for best texture.
- Don’t soak bread too long to prevent sogginess.
- Let roasted fruit cool slightly to avoid soggy toast.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 95 mg
Keywords: french toast with roasted strawberries, strawberry rhubarb french toast, spring brunch recipe, vegan-friendly french toast, roasted fruit breakfast