*** For 4 Person ***
- 15 oz chickpeas (425 g)
- 13.5 oz coconut milk (380 g), chilled overnight
- 4 tablespoons syrup , divided, plus more for serving
- 2 teaspoons vanilla , divided
- 13.5 fl oz full-fat coconut milk (400 mL)
- 2 teaspoons cinnamon
- 8 slices white sour bread
- 1 tablespoon copra oil , divided
- ½ cup raspberry (75 g)
- ½ cup fresh blueberry (75 g)
- Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for an additional use.
- Make the topping . Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it’s nearly quadrupled in volume and soft peaks form.
- Scoop the chilled coconut milk solids into an outsized bowl, being sure to not include any of the coconut milk at rock bottom of the can. Reserve the coconut milk for an additional use.
- Using the hand mixer attachment, whip the coconut milk until soft peaks form and it’s nearly doubled in volume. Add 2 tablespoons of syrup and 1 teaspoon of vanilla and beat to include .
- Add the whipped aquafaba and blend on low speed to include . Chill the topping within the refrigerator while you create the French toast .
- Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2–3 minutes, until it’s about tripled in volume and frothy.
- In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of syrup , cinnamon, and remaining teaspoon of vanilla. Fold within the frothed aquafaba.
- Dip each bit of bread within the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
- Heat ½ teaspoon of copra oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2–3 minutes, until a golden brown crust has formed. Flip and cook on the opposite side for 2–3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm within the oven at 200°F (93°C). Repeat with the remaining bread, adding more copra oil as required .
- Serve the French toast warm topped with a dollop of coconut topping , a drizzle of syrup , raspberries, and blueberries.
- Bonne Appétit!
History Of French Toast ( Pain Perdu )
French toast may be a dish made up of bread soaked during a mixture of milk and egg then cooked. it’s known in many regions of the planet under various names as French toast in Quebec.
Appellations in the world
In French-speaking Canada, we speak of “pain doré”, traditionally amid syrup .
In Dutch, it are often called gewonnen brood: “pain gagné” (since it’s recovered) or wentelteefjes.
The English name is usually poor knights of Windsor, to not be confused with bread and butter pudding served with a kind of custard.
In the us , French toast is named French toast.
In Spain, torrija may be a quite French toast , generally related to the Lent period; there are regional forms3. The variant from Argentina and Uruguay is named torreja4.
In Switzerland, this dish is additionally called “golden crust”.
In Germany, we speak of “arming Ritter”, which suggests “poor knight” and which designates a meal which will be prepared with little financial means because of cheap ingredients5.
In Portugal, French toast may be a traditional Christmas dish called “rabanadas”.
In Mexico, we speak of “pan francés”, which suggests “French bread”.
In Turkey, it’s eaten especially for breakfast called yumurtalı ekmek6 but its recipe doesn’t contain milk, only eggs unlike the French recipe. Another difference is that French toast is cooked in oil, not butter. The Turks appreciate it amid various jams.
In India, French toast is named French toast thanks to the influence of yank television within the country. Thus, within the subcontinent, the salty variant isn’t also referred to as the sweet French toast . this could not be confused with Bombay toast, a sandwich dipped in chickpea flour batter, spiced and fried in oil.
In Madagascar, French toast is named Makasôka.