BERRY-STUFFED FRENCH TOAST POCKETS
Makes 4 pockets
Ingredients
- 4 slices (1½ inches thick) slightly stale brioche (see recipe) or vegan challah bread
- ½ cup fresh raspberries
- 1 cup full-fat coconut milk or coconut cream, divided
- 1 tbsp arrowroot powder
- 1 tbsp maca powder (optional)
- 2 tbsp sugar
- ½ tsp pure vanilla extract
- 1 pinch fine sea salt
- maple syrup, agave nectar, or brown rice syrup for serving
Instructions
- Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket.
- Stuff with about 2 tablespoons fruit.
- Close the opening by gently pressing the bread together. Set the filled slices aside.
- Combine 2 tablespoons of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder.
- Add the remaining 14 tablespoons milk, maca powder, sugar, vanilla, and salt and whisk until smooth.
- Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish.
- Heat a panini press fitted with smooth plates on high, or use a large skillet.
- Lightly coat both sides of the pockets with spray.
- Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet.
- Drizzle a little of your favorite sweetener on top.
- Serve warm.