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  • Writer's pictureAlison Elliott

Mixed Berry Compote Vegetarian Challah French Toast

Total Time: 30-40 Minutes



6 Cage-Free organic eggs

1 1/2 c. Plant milk (Soy, Oat, Coconut, Almond)

1/2 tsp. Vanilla

1/2 tsp. Cinnamon

1 tbsp. Maple Syrup

1/2 tsp. Salt

2 Loaves of challah

1/2 c. Unsalted vegan butter (for frying)

Mixed Berry Compote


1 c. Maple Syrup

1 c. Fresh strawberries (chopped)

2 c. Fresh blueberries

3 tbsp. Powdered sugar (topping)

1/2 c. Fresh strawberries (chopped for a topping)



Preheat the oven to 250 degrees.

Slice the 2 loaves of challah into 1 inch thick pieces.

Combine 6 eggs, 1 1/2 c. of plant milk, 1/2 tsp. vanilla, 1/2 tsp. cinnamon, 2 tbsp. maple syrup and 1/2 tsp. salt in a large bowl and whisk the ingredients together. Soak each challah slice in the mixture for 15-30 seconds before placing it in the frying pan. Heat one tbsp. of unsalted vegan butter in the frying pan each time you cook 3-4 pieces of soaked challah.

Cook the challah in the frying pan for 3-5 minutes on each side. Once the slices are cooked remove from heat and lay them on a baking sheet. Keep the slices in the oven to stay warm while you continue to cook all of the challah and then make the mixed berry compote topping.

Mixed Berry Compote


Add 1 c. of freshly cut strawberries and 2 c. of fresh blueberries to a small sauce pot on the stove. Turn the stove on to a medium heat. Add 1 c. of pure maple syrup and stir frequently for 5-10 minutes. Use a potato masher to pure the berries. After the syrup bubbles for a few minutes turn the stove off and let the syrup cool.

Lay the cooked challah french toast slices on a big serving dish and top with the mixed berry compote. Top the french toast off with 3 tbsp. of powdered sugar. I like to sift the powdered sugar using a small strainer when topping the dish to ensure a smooth consistency. Also add 1/2 c. of freshly cut strawberries.

Enjoy with family and friends.

Serving Size: 6-10

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