Raspberry Rhubarb French Toast with Pistachios
- Active Time: 25 min
- Total Time: 25 min
- Servings: 2
If you’re looking for the ultimate plant-based brunch, this vegan sourdough french toast is about to become your new go-to. Thick slices of hearty sourdough are soaked in a creamy, egg-free and dairy-free batter and cooked until golden and crisp on the outside while staying soft in the center. Topped with a bright raspberry compote, gently poached rhubarb, and a sprinkle of crushed pistachios, every bite hits that perfect balance of sweet, tangy, and rich.
Made with simple whole food ingredients, it's a great way to use up day-old sourdough and level up your healthy plant-based breakfast game. Whether you’re planning a cozy brunch at home, looking for a beautiful vegan breakfast idea for guests, or just craving something sweet but nourishing, this sourdough french toast with raspberry rhubarb compote delivers.
Ingredients
-
French Toast
- 2 slices super thick cut sourdough bread
- ½ cup plant-based milk
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- Dash of cloves
- 1 tsp coconut sugar
- ½ tsp vanilla extract
- Pinch of salt
- Coconut oil, for pan
-
Toppings
- ½ cup fresh rhubarb, chopped into 1” pieces
- ¼ cup water
- ¼ cup + 1 tsp coconut sugar, divided
- 1 cup frozen raspberries
- ¼ cup roasted, shelled pistachios, roughly chopped
- Coconut whip cream (optional)
Preparation
Poach Rhubarb
Mix 1/4 cup water and 1/4 cup sugar together in a small saucepan and bring to a boil. Add rhubarb to the pan, remove from heat, and allow the rhubarb to soften in the liquid for 15 minutes.
Raspberry Compote
Add frozen raspberries to a small saucepan along with 1 tbsp water and 1 tsp coconut sugar and bring to a simmer. Let it cook for about 5 minutes, then remove from heat. Allow it to cool for another 5 minutes.
French Toast
Heat coconut oil in a large nonstick pan over medium heat. Meanwhile, in a shallow bowl, whisk together plant-based milk, cornstarch, cinnamon, cloves, coconut sugar, & vanilla. One at a time, dip each slice of bread into the batter, giving it a good 15-20 seconds to soak up the liquid on each side, before placing it into the pan. Cook 2-3 minutes on each side until golden brown.
Serve
Transfer to a plate, top with raspberry compote, poached rhubarb, coconut whip cream (if using), and garnish with crushed pistachios.
