lets make brunch!!
We don’t normally do recipes around here, but you know the rules about brunch — so I’m sharing a sweet vs savory face off of french toast!
I recently got the new Always Pan from the Our Place X Selena Gomez collection, and nothing quite makes you want to cook like a pretty new pan. Plus, its non-stick (for real) so it was the perfect pan to test out my coconut sugar and Parmesan crusted sweet & savory french toast recipes without tons of cleanup.
Find both recipes and shop my new favorite pan below.
ps – you can hop over to instagram to see me make both in real life!
sweet
coconut sugar crusted cinnamon french toast with berries & whipped cream
Yield:
4 pieces
Materials
other
- 4 pieces of brioche bread
- coconut sugar (for crusting)
- butter or vegetable spread (for frying)
custard / batter
- 2 eggs
- 1/4 cup oat milk
- 1/4 cup TruWhip or other dairy free whipped topping
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla
- 1 pinch salt
toppings
- sliced strawberries
- blueberries
- coconut sugar
- TruWhip or other dairy free whipped topping
- Maple Syrup
Instructions
- heat pan on stovetop on medium heat and melt butter for frying
- whisk together the custard ingredients (eggs, oat milk, TruWhip, cinnamon, nutmeg, vanilla, salt)
- dip brioche bread into custard, flip to coat both sides
- sprinkle coconut sugar onto the face up side of the bread, coating well
- flip the french toast sugar side down, sprinkle more coconut sugar onto the face up side of the bread
- cover with lid and let cook until golden brown, about 1-2 minutes
- remove lid and flip the french toast to the other side, cook an additional 1-2 minutes or until golden brown
- remove french toast from the pan and top with whipped topping, strawberries, blueberries, a sprinkle of coconut sugar and a drizzle of maple syrup
savory
parmesan crusted garlic french toast with arugula & avocado
Yield:
4 pieces
Materials
other
- 4 pieces of brioche bread
- grated Parmesan cheese (for crusting)
- butter or vegetable spread (for frying)
- 1/2 tsp minced garlic, per piece (for frying)
custard / batter
- 2 eggs
- 1/4 cup oat milk
- 1/4 cup plain greek yogurt or sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp garlic salt
toppings
- sliced avocado
- arugula
- chopped chives
- pepitas
- sprinkle of parmesean
- optional: drizzle of olive oil
Instructions
- heat pan on stovetop on medium heat and melt butter for frying, add minced garlic
- whisk together the custard ingredients (eggs, oat milk, greek yogurt, onion & garlic powder, garlic salt)
- dip brioche bread into custard, flip to coat both sides
- sprinkle grated parmesan onto the face up side of the bread, coating well
- flip the french toast parmesan side down, sprinkle more parmesan onto the face up side of the bread
- cover with lid and let cook until golden brown, about 1-2 minutes
- remove lid and flip the french toast to the other side, cook an additional 1-2 minutes or until golden brown
- remove french toast from the pan and top with arugula, avocado, pepitas, a sprinkle of parmesan and a drizzle of olive oil (optional)
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