Golden Milk French Toast Recipe

Golden Milk French Toast

Recipe by Bonnie Wright

Watch the video tutorial to make this dish.

• Difficulty: Easy
• Servings: 2
• Nutritional Information per Serving: Calories 337, Total Fat 6 g, Saturated Fat 2 g, Carbohydrates 61 g, Dietary Fiber 7 g, Sugar 6 g, Protein 11 g, Cholesterol 3 mg, Sodium 287 mg
• Total Time: 15 minutes
• Active Prep Time: 15 minutes

Transform your mornings with this vibrant Golden Milk French Toasta spiced, golden delight that's as perfect for cozy everyday breakfasts as it is for special celebrations! Once reserved for birthdays in my book, French toast became a game-changer after I swapped waffle batter for this richly spiced golden milk on leftover bread. It infuses stale slices with warm cinnamon, ginger, and turmeric magic, yielding a stunning, crave-worthy dish. This batch serves two, but whip up extra golden milk, store it sealed in the fridge for up to two days, and savor solo mornings of pure bliss.

Ingredients

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• A pinch of black pepper
• 1 cup of any milk, for example Homemade Oat Milk (optional; recipe below)
• 2 large eggs or a vegan flax "egg" (made by mixing 2 tablespoons ground flaxseeds with 5 tablespoons water)
• Butter or oil, for frying
• 4 thick slices of stale bread (sourdough is ideal but use whatever you have)
• Seasonal fruits and maple syrup, for serving

Oat Milk Ingredients:

• 1 cup rolled oats
• 1 teaspoon sweetener such as maple syrup, honey, finely chopped dates, or none (optional)
• 1 teaspoon ground spice like cardamom, cinnamon, or turmeric (optional)

Special equipment: a high-speed blender (optional), and a cheesecloth, nut milk bag, or fine strainer (optional)

1. In a medium mixing bowl, whisk together the cinnamon, cardamom, ginger, turmeric, and pepper. Pour in the milk and stir vigorously until the spices are mostly dissolved in the milk.
2. Break the eggs (or add the flax "egg") into a wide bowl or a deep plate large enough to submerge the bread slices. Whisk the eggs until smooth, then mix in the golden milk blend until fully combined.
3. Heat a couple of tablespoons of butter or oil in a cast-iron skillet or other heavy pan over medium heat. Once hot, dip each bread slice into the golden milk mixture, soaking just enough to coat but not overly saturategently squeeze off excess if necessary. Fry each slice for 2 to 3 minutes per side, until both sides turn golden brown. Serve immediately with fresh fruit and maple syrup.

Oat Milk Preparation:

1. Place rolled oats, sweetener (if using), and chosen ground spice into a high-speed blender. Add 4 cups of water and blend for about 30 to 45 seconds. Avoid overblending to prevent a slimy texture.
2. Strain the mixture through cheesecloth, a nut milk bag, or a fine sieve. While fine straining twice results in smoother milk, a single strain also works though some pulp may remain.
3. Transfer the strained oat milk to an airtight container (an upcycled jar with a lid works well). Keep refrigerated for up to five days. This recipe yields approximately 4 cups of oat milk.

Photo and adapted recipe from Go Gently by Bonnie Wright. Copyright 2022 by Bonnie Wright. Reprinted with permission from HarperCollins Publishers.