This was the main dish in our first brunch. We bought about 5 baguettes and let them stale over the course of three days. We are still making up batches of “fronch” toast for breakfast and dinner (but we’re not complaining).

ingredients

• Loaf of bread - preferably a baguette and preferably stale
• 1/2 C soy creamer or rice milk
• 1/2 C soy milk
• 2 T cornstarch
• 1/4 C chickpea flour
• several T canola or vegetable oil

instrux

1. Slide bread into 1-inch rounds. If the bread is not stale, head in 350-degree oven for 3-4 minutes.
2. Pour soy creamer and rice ilk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved.
3. Add the chickpea flour and mix until it is mostly absorbed; some lumps are OK
4. In a non-stick skillet heat the oil over medium-high heat.
5. Soak the bread slices in the mixtures and transfer to skillet. Cook each side for about 2 minutes until they are golden brown.
6. Serve immediately

SERVES: 12-15 slices
CREDIT: “Vegan With A Vengeance” by Isa Chandra Moskowitz