I’m not big on french toast. But I had this wonderful loaf of of homemade bread that was calling for another use. So I made french toast. And I actually really liked it. The husband gave it rave reviews (and not just because he was hungry). Why? Well, he (and I) really liked that it wasn’t eggy, like scrambled eggs stuck to bread. I don’t like the overly eggy taste. I was wishing I had an overhead range fan, but I don’t so we had to deal with a bit of smoke.  I guess I should have taken a picture before I piled on the fruit, but I didn’t think of it. I just wanted to eat! I quadrupled the recipe so I didn’t have to worry about running out of batter.

French Toast
pg 55, The Laura Secord Canadian Cookbook

Golden bread would translate pain doré, which is what French Canadians call French toast. No matter what the name given to it, both French and English Canadians have been enjoying this delicacy for generations.

Combine:
3 beaten eggs (I replaced this with 1 tablespoon of chickpea flour per 1/2 cup of milk. That would be 1/4 cup of chickpea flour in 2 cups of non dairy milk. I also added 1 tablespoon total cornstarch to thicken it up a bit more)
1/2 cup milk (almond milk)
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking spice, cinnamon would work

Dip bread slices into mixture and brown on both sides on a well-buttered griddle (I just sprayed my non-stick pan with oil).

Serve with maple syrup.