FRENCH TOAST WITH FOREST BERRIES AND SAUSAGE

image MAKES 4 SERVINGS

ONE OF THE FIRST THINGS I ever learned to make was French toast, thanks to the summers I spent at camp as a kid. Every year we’d do an overnight trip, where we’d hike out into the wilderness to look for these beautiful natural waterslides and hidden swimming holes. We’d pack all our food with us and, while the menu would certainly fluctuate, the one constant was the fragrant vanilla French toast the counselors would make while we scoured the grounds for blackberries and salmonberries to scatter on top. One of the counselors finally showed me how to make the French toast, and it’s been a breakfast staple ever since. Today I have a few little upgrades that make the adult camper in me pretty happy: I put a little bourbon in the batter and love to use a good, thick sliced bread instead of sandwich bread.

1 pound fresh berries, such as blueberries, blackberries, raspberries

¾ cup sugar

¼ cup freshly squeezed lemon juice

2 cups unsweetened plain almond milk, cold

¼ cup Follow Your Heart vegan egg

1 tablespoon ground cinnamon

1 tablespoon pure vanilla extract

¼ cup bourbon or whiskey

½ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ cup pure maple syrup

4 links Smoked Potato and Artichoke Sausage (here) or Field Roast Breakfast Apple Maple Sausage

1 tablespoon safflower oil

6 thick slices vegan bread

3 tablespoons vegan butter

1. In a large bowl, combine the berries, ½ cup of the sugar, and the lemon juice and toss to coat. Set this aside for at least an hour; the berries will start to macerate and will have a nice syrup. Toss again before serving.

2. In a blender, combine the milk, vegan egg, remaining ¼ cup of sugar, and the cinnamon, vanilla, bourbon, cloves, nutmeg, and maple syrup and blend well.

3. Heat a skillet over medium-high heat. Brush the sausages with safflower oil and sauté for 3 minutes on each side, or until heated throughout. Remove from the heat and cover to keep warm.

4. Pour the milk mixture into a shallow pie or baking dish. Dip the bread slices into the liquid, and allow it to soak in. Flip the slice over and repeat, so the bread is thoroughly soaked but not falling apart. On a griddle or in a skillet over medium-high heat, melt a small pat of the butter, then add as many soaked bread slices as will fit onto the griddle. Flip each slice after about 4 minutes, when the first side is golden brown. Cook for another 3 to 4 minutes, until the other side is golden brown. Transfer to a plate and serve with the berries and sausage.