Orange-scented French Toast with Berry Rosemary Sauce


8 slices bread (dry or day-old bread preferred)

1 cup non-dairy milk

1 scoop PlantFusion Vanilla Bean

1/4 cup orange juice

1 tablespoon flax meal

1 tablespoon maple syrup

1-2 teaspoons orange zest

1 teaspoon vanilla extract

Oil, for pan


*Makes 3 to 4 servings


  1. Whisk together all the ingredients, except bread and oil, in a medium bowl until well combined and no lumps remain.

  2. Heat up non-stick skillet over medium-high flame and lightly spray with oil.

  3. When skillet is hot, dip slice of bread in mixture until well coated, wiping against the sides of the bowl to remove any excess.

  4. Place bread on skillet, lowering heat to medium low and cook until golden brown.

  5. Continue with bread slices to fill up skillet (depends on the size of your skillet).

  6. Flip each piece and cook on other side until golden brown.

  7. Repeat with remaining bread, making sure to spray the skillet with oil each time. While doing this, start the Berry Rosemary Sauce.




Berry Rosemary Sauce

1 cup raspberries

1/2 cup frozen blackberries

1/2 cup strawberries

1 tablespoon fresh minced rosemary

1 tablespoon maple syrup


  1. Place all ingredients in a small saucepan and bring to a boil.
  2. Lower to a simmer and cover.
  3. Simmer for a few minutes until berries have melted, stirring occasionally. 

Recipe created by Christy Morgan, The Blissful & Fit Chef 

Photos by Kate Lewis