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French Toast Fingers with Quick Berry Syrup
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5 from 1 vote

French Toast Fingers with Quick Berry Syrup

Course: Breakfast
Servings: 15 fingers
Author: From THE PLANT-BASED BABY AND TODDLER: Your Complete Feeding Guide for 6 months to 3 years by Whitney English, MS, RDN, and Alexandra Caspero, MA, RDN, to be published May 18, 2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 by Alexandra Caspero, MA, RDN, and Whitney English, MS, RDN

Ingredients

  • 1 cup canned coconut milk (regular or light)
  • 1 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 5 thick slices day-old bread, cut into wide strips
  • coconut oil or nondairy butter, for the pan
  • Quick Berry Syrup (recipe follows)

Instructions

  • In a large, shallow bowl, whisk together the coconut milk, flaxseed, vanilla, and cinnamon. Let sit for 5 minutes while you slice the bread.
  • In a large pan, heat the oil over medium heat.
  • Dip a strip of bread into the coconut mixture, then place in the hot skillet. Repeat with more strips, taking care not to crowd the pan.
  • Cook for 1 to 2 minutes per side, until golden brown.
  • Remove the French toast strips from the pan, and repeat with remaining bread slices.
  • Serve immediately as is or with Quick Berry Syrup for dipping!

Notes

Choose thick-sliced, sturdy bread for this recipe, as thinner bread will crumble when sliced into fingers. Alternatively, you can use whole bread slices.