Basil Egg Custard (See notes for Vegan option from Minimalist Baker)
10gbasilleaves and some stems
3eggs
⅓cupof coconut milkor soy milk, almond milk or any other lactose free milk
1tspvanilla extract
3tbspsugar
¼tspsalt
Strawberry and Black Pepper Compote
8ozstrawberryfresh or frozen (but thawed), washed
3tbspsgar
2tbsplemon juice
½tspblack pepperor 1 tsp if you prefer extra heat
French Toast
6slicesof Dairy Free Brioche BreadLink at the top of the recipe (Vegan Bread for vegan option or any other kind of bread you prefer, one day old bread is better but not required)
Dairy Free Mocha and Hazelnut SpreadDairy Free Nutella - Recipe Link just below the Recipe
Vegetable oil for pan frying
To serve
Coconut creamthe solid fat part that gets collected at the top in a coconut milk can, whipped to make it lighter OR soy whipped cream
Black Pepperoptional
Icing sugarconfectioner’s sugar
Instructions
Strawberry and Black Pepper Compote
Place the strawberry, sugar, pepper and lemon juice in a small saucepan on medium heat. Stir to dissolve the sugar and bring it to a simmer. Simmer till you have a compote to your desired thickness (I wanted it extra thick, so I let it simmer for a few minutes).
Set aside to cool to room temperature and store in a jar in the fridge.
Basil and Nutella French Toast
In a small processor, place the basil leaves, eggs, vanilla, sugar, salt and coconut milk and process to chop the basil and mix it through the egg mixture well.
Place the egg mixture in a shallow dish.
Heat a non-stick pan with oil to medium-high heat. On one slice of bread, spread the chocolate hazelnut (Nutella) paste generously and cover with another slice of bread. Repeat with the other slices.
When the oil is hot, dip the bread (one side at a time) into the basil egg mixture and then place the sandwich on the non stick pan.
Fry the french toast, one side at a time until it turns golden brown (about 2 -3 minutes per side, depending on the thickness of your bread slices).
Cut the sandwich in half, top with strawberry compote, coconut cream, an extra sprinkling of black pepper and a dusting of icing sugar.
Notes
Vegan Option (from Minimalist Baker) For the Custard instead of the eggs and milk, substitute with 1 1/2 cups of Soy milk or Almond milk 1 1/2 tbsp chia seeds ground to a fine powder and proceed with the recipe as in the steps above.