Vegan french toast is a real thing, and it's extra yummy with this sweet and savory peach compote.
Make the compote in a sauce over medium heat. Combine all the ingredients and stir to coat the peaches. Cook while stirring occasionally for 25 minutes until the liquid has been reduced. You still want a small amount of thick syrupy liquid to remain.
You can start preparing the french toast when the compote is halfway through cooking.
In a mixing bowl, whisk together nondairy milk, arrowroot flour, maple syrup, nutritional yeast, vanilla extract, and ground cinnamon. Transfer the mixture into a wide shallow dish and allow the slices of bread to soak in the mixture while your pan heats up.
Heat a non-stick pan over medium and coat the bottom with some vegan butter. Put your soaked bread slices into the pan and fry about 2 minutes each side until golden brown and crispy. I find it easiest to do one slice at a time so it cooks evenly in the pan.
Top your french toast with the rosemary peach compote, some pure maple syrup, and confectioners sugar (optional).
hot tip: if you use a gluten-free bread and the arrowroot flour in the batter, this recipe is gluten-free!