Fabulous French Toast from Peas and Thank You

Share on FacebookTweet about this on TwitterEmail this to someone

Test-driven by Jenny Bullough, Manager of Digital Content, mom of two girls, sous-chef to my husband who does all the REAL cooking. Banned from using the stove since the day I started a small fire by putting an electric kettle on a burner to heat water. (True story.)

Fabulous French Toast

4 to 6 slices bread
1⁄3 cup non-dairy or organic milk
1⁄3 cup non-dairy or organic creamer
2 tablespoons whole wheat pastry or white whole wheat flour
1 tablespoon nutritional yeast
1⁄2 teaspoon cinnamon
1 teaspoon vanilla extract
Optional Toppings: vegan margarine (i.e., Earth Balance), maple syrup, fresh sliced berries or bananas, powdered sugar or any combination thereof.

Combine all ingredients except bread in a shallow dish. Whisk well to get rid of any lumps.
Dip bread on each side and carefully place in a preheated skillet sprayed with cooking spray, cooking for several minutes on each side. Serve with optional toppings.

NUTRITION INFORMATION PER SERVING: (for 6 slices): 99 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 145 mg sodium, 16 g carbohydrates, 2 g fiber, 4 g protein

Tip from Mama Pea, Sarah Matheny

Even if you’ve never used it before, don’t leave out the nutritional yeast!

It gives a great flavor and color to the French toast and adds a little extra nutrition in the form of vitamin B12 and protein.  Go ahead and call it by its nickname, “nooch.”  It’s fun to say, now isn’t it?


Zoe: 6 years old, budding vegetarian who “won’t eat anything that has babies”.
Fiona: 2 years old, eats anything – IF she’s in the right mood.
Brent: Proud father, daily chef, lives to grill, loves to cook, especially if it means trying something new.

Before we got started Fiona really enjoyed flipping through the book, admiring the pictures of the Pea family!

When we chose to make the Fabulous French Toast, I was a little nervous.  Would we be able to find the all-important Nutritional Yeast? And we did, in the organic section of our local big-box grocery store, nestled in with the quinoa and bulgur. We even had our choice of brands! Apparently this ingredient isn’t as exotic as I thought.

The recipe is dead simple and fast as well as easy to prep. Both girls enthusiastically assisted, taking turns pouring in the liquid ingredients and whisking the mixture.

For the sake of testing, we tried a variation on the recipe: we left out the “nooch” in one batch and substituted ground flaxseed. The result was still good, but lost the nutty flavour.

After a few minutes on the griddle, the French Toast was ready to serve! We sprinkled on some powdered sugar to further entice the girls to try it, but it wasn’t really necessary – they couldn’t wait to customize their own with homemade maple syrup and sliced fruit!

Zoe pronounced it “awesome”. Fiona was a little harder to please but did eat half a slice, piled high with strawberries! The adults liked it too, and agreed that this could easily become part of our regular brunch rotation. Fast, easy, delicious — what more could you want in a breakfast?

For more information about Sarah Matheny, you can visit her blog, Peas and Thank You, find her on Facebook and follow her on TwitterPeas and Thank You the book is now in bookstores.

Discussion Question of the Day:

What dishes are part of your weekend family brunch rotation?

Commenters who answer the discussion question are eligible to win our Peas and Thank You prize pack. Only U.S. and Canada residents can win, unfortunately. For full contest details, click here. Good luck everyone!

Posted on This entry was posted in Around the Office, Contests, New Releases and tagged , , , , , , . Bookmark the permalink.

11 Responses to Fabulous French Toast from Peas and Thank You

  1. Jessica H

    Muffins and some sort of casserole are always on the menu! French toast looks great!

  2. Scrambled tofu (with “nooch,” tumeric, salt & pepper) and Tofutti American style cheese – like cheese eggs but SO much better! I like to pair it with fried potatoes and buttery (via earth balance) Ez 4:9 toast. Or sometimes we replace our toast with corn tortillas and add salsa. YUM!

  3. Jenny Bullough

    Jessica H – we’re big fans of muffins too, except in the summer when it’s a little too hot to bake :)

    Jessica Lemmon — ooh, tofu scramble with “nooch” sounds good; I’ll have to try that!

  4. That looks so yummy!! Your little ones look ready to pounce!

  5. Waffles, pancakes, bacon, sausage, scrambled eggs and oatmeal. Maybe some fresh fruit. This looks like a great recipe, one I’d like to try.

  6. Green Thumb Vegan Mom

    love tofu scramble or vegan pancakes.

  7. Jenny Bullough

    Andrea – thanks! They were ready to pounce (even though this was their 2nd breakfast, lol)

    PatriciaW — the best part, IMHO, is that it’s super-fast and easy to mix up and make. Hungry kids don’t like to wait :)

  8. The girls are SO cute! :)

    I really need to get this book; I have two vegetarian daughters, and even though the youngest is getting ready to go off to college next month, in my efforts to accommodate her, I’m always looking for vegetarian dishes that my son and I will also enjoy (and that fill us up – really, that’s the difficult part – you can eat salad ’til the cows come home and still feel as though there’s nothing in your stomach!). Even though I don’t consider myself a vegan or vegetarian, I’ve been trying to get away from so much meat and dairy myself.

  9. Congratulations, Andrea @ Running 4 Mama’s Comeback! You won our Thursday prize pack! I’ll email you shortly to get your mailing address.

  10. Jenny, it’s SO good! Tumeric for color, nooch, a pinch of Italian seasoning (or Herb de Provence), a dash of cayenne, salt and pepper. *delish*

  11. Pingback: Running and Football Saturday « Better With Veggies

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>