As the BOI’s brunch aficionado, I felt the pressure when the Fry Sauce Collective (Boise’s Foodiegrammer group) hosted a potluck brunch at Morning Owl Farms. This is why I went straight for my family’s tried and true Easter Potatoes and decided to try my hand at dairy-free French Toast. After rave reviews, I thought I’d share the recipes with y’all.
Dairy-Free French Toast
- 1 cup Almond Milk
- 3 Large Eggs
- 1/4 teaspoon salt
- 4 tablespoons of coconut oil
- 2 tablespoons of honey
- 1 loaf of brioche bread (I got mine at ACME Bakery)
THE NIGHT BEFORE:
- Cut the loaf of bread into slices and leave it to dry. (This is critical to the soaking process)
- Microwave honey for 20 seconds. Mix honey, milk, eggs, salt in a mixing bowl and leave covered overnight.
THE DAY OF:
- Pour refrigerated custard mixture into a pie pan and set aside.
- Preheat oven to 375 degrees F.
- Take bread slices and dip into the custard mixture, allow to soak for 30 seconds on each side, and then remove to a rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. (This allows it to soak properly in the middle)
- Over medium-low heat, melt 1 tablespoon of coconut oil in a saute pan. Place 2 slices of bread into the pan and cook until golden brown, about 2 to 3 minutes per side. (The goal is a crust on the outside carmelizing while the inside becomes warm custardy goodness)
I like to serve these within a half-hour of hitting the pan for optimal freshness; I usually serve with fresh fruit (raspberries, strawberries, huckleberries) and will garnish them sprinkle of powdered sugar.
- Black Pepper
- Herbs de Provence
- Lemon zest
- 1 bag of rainbow fingerling potatoes
- Olive Oil
- 1 Onion
- 1 tablespoon of Balsamic Vinegar
- 1 tablespoon of rice vinegar
- 1 block of blue cheese or gorgonzola
THE DAY OF:
- Preheat oven t0 500 degrees F. Spread potatoes on a sheet, drizzle a generous amount of olive oil, sprinkle a generous amount of salt. Place in oven. Place timer for 20 minutes.
- Cut an onion in thin slices, the width of a finger. Drizzle olive oil on a pan and set for medium-high. Lay onion slices around, trying to give them room, and place lid so onions can sweat. Lower heat to medium-low after a light sear has been achieved. Continue to watch onions as they become translucent.
- After potatoes have been in for 20 minutes, remove from oven and crush herbs de Provence (either in a mortar and pestle or your hand can work just as well) wrapping in. Place potatoes in for another five minutes.
- When onions start to look very translucent, almost done, mix in a tablespoon of Balsamic vinegar.
- Place potatoes in a big bowl and begin folding in lemon zest, the block of blue or gorgonzola cheese, and tablespoon rice vinegar—wrap onions in after.
My family used to have this many an easter. Something about the vinegar and the cheese makes the potatoes irresistible, but the herb de Provence cannot be ignored.
PS. Do me a favour? Go ahead and be more a part of the gang by clicking here to join our Facebook page! While I’m always going to be slinging you insta-yum, I’m going to start sharing more must-have eats and drinks there. You won’t want to miss it. Thanks for eating (and hopefully now cooking) with me.