Home » Guest Recipe, Cinnamon French Toast

Guest Recipe, Cinnamon French Toast

If you are a collector of plant based cookbooks, you surely own one or two by Dreena Burton. She recently released her fifth book, “Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes”. While I plan to share a more lengthy review later, I can tell you this is one of the best cookbooks I now own. The recipes are simple, taste good and are picky kid approved. I mean that my kids are the picky one’s. But, they really like what the book had to offer and have asked to use it a couple times so far.

Anyway, I’ve been given the opportunity to share a recipe from the book AND do a book giveaway. The latter will follow the recipe. I chose to share the Cinnamon French Toast recipe because breakfast is huge in our house. We eat breakfast for dinner at least once per week. So, this has been a big hit. I’m on a big chia kick lately too and love that it’s used in this recipe in place of egg.

cin_frenchtoastCinnamon French Toast

Serves 3–4

I remember French toast fondly from childhood—and so does hubby. It was the “treat” breakfast we had as kids, probably far easier for our parents to make than pancakes, and a great way to use up odds and ends of bread. This version is much healthier than what I ate as a kid, and I tell you our girls love it just the same.

1 cup plus 1–2 tablespoons plain or vanilla unsweetened nondairy milk
1 tablespoon white chia seeds
1/3 cup soaked and drained cashews (see note for nut-free option)
3/4 teaspoon cinnamon
1/4–1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Sliced bread of choice (see note)

In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells).

Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high. Dip a slice of bread into the batter.

Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet.

Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used. Serve with fresh fruit and pure maple syrup. Another fun serving idea is to make sandwiches out of the French toast, slathering some nut butter between two slices, then serving with maple syrup.

plantbasedfamiliesNut-Free Option: Replace 1/3 cup of cashews with 3 tablespoons of hemp seeds.

Bread Note: You may use 6–10 slices of bread, depending on the size of the slices.

Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon).


Congratulations to Kristine Joslyn for winning a copy! I hope you enjoy it and it helps your kids find more plant friendly meals! 🙂


  1. Tricia says:

    We have several plant based cookbooks, but Isa Does It is my go to at the moment. I am anxious to get and start cooking from Plant Powered Families!

  2. kjoslyn78 says:

    While I have several plant-based cookbooks, I have to say my favorite is Vegan Cupcakes Take Over the World.
    We are just transitioning to a vegan household (i was vegan pre-kids, and have been vegetarian for a while) and from everything I’ve been reading this book looks like it would be a great resource!

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