2 eggs
1/2 cup almond milk
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 slices French bread
2 tablespoons organic unsalted butter
Bananas Foster Topping:
4 tablespoons organic unsalted butter
1/4 cup light brown sugar
2 bananas, sliced
1/8 teaspoon cinnamon
JUSTIN’S® Maple Almond Butter
In a large shallow dish, whisk together eggs, almond milk, vanilla, salt, cinnamon, and allspice. Soak bead slices in the egg mixture for 5 minutes, turning once. Heat butter in a large sauté pan over medium heat. Add the bread and cook for 2 to 3 minutes per side, or until golden browned. Repeat with remaining slices.
To make the bananas foster topping, melt the butter in a small skillet. Add the brown sugar and stir until dissolved into butter. Add banana slices and cinnamon to pan, stirring to coat. Cook 4-5 minutes, or until golden brown and warm. Serve French toast warm topped with bananas and Maple Almond Butter. Enjoy!
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.
2 eggs
1/2 cup almond milk
1 teaspoon vanilla
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 slices French bread
2 tablespoons organic unsalted butter
Bananas Foster Topping:
4 tablespoons organic unsalted butter
1/4 cup light brown sugar
2 bananas, sliced
1/8 teaspoon cinnamon
JUSTIN’S® Maple Almond Butter
In a large shallow dish, whisk together eggs, almond milk, vanilla, salt, cinnamon, and allspice. Soak bead slices in the egg mixture for 5 minutes, turning once. Heat butter in a large sauté pan over medium heat. Add the bread and cook for 2 to 3 minutes per side, or until golden browned. Repeat with remaining slices.
To make the bananas foster topping, melt the butter in a small skillet. Add the brown sugar and stir until dissolved into butter. Add banana slices and cinnamon to pan, stirring to coat. Cook 4-5 minutes, or until golden brown and warm. Serve French toast warm topped with bananas and Maple Almond Butter. Enjoy!
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
