Vegan Cherry Walnut Cream French Toast With Sparkling Cherry Syrup

Cherries are the star fruit of this delicious breakfast.

I'm becoming big on soaking raw walnuts and have primarily used them for savory dishes like pesto sauces and cheesy deliciousness. Well, like the cashew, walnuts can too be on the sweet occasion scope of recipes.
So on another grocery store trip outing, Rainer cherries caught my eye- a new item for the season lying next to usual dark sweet cherries- which I also buy frozen. Now these Rainer cherries are a lighter shade of red with pink and peach golden hue at the top of their round plump exteriors. In one experimental bite, they are less sugary than dark sweet variety and that I liked.
In combination with creamed walnuts, Rainer cherry pieces add yummy component and sparkling cherry juice gives further flavor to crispy toast while thick syrup of chunky, bubbled goodness smothers rich, fulfilling breakfast in a refreshing uniqueness that would cause any big time cherry lover to wipe plate clean.
Feel free to substitute dark sweet cherries for Rainer or combine both (like I will in the future).

R.W. Knudsen's Sparkling Cherry Juice & Rainer Cherries are surprise ingredients.

Vegan Cherry Walnut Cream French Toast With Sparkling Cherry Syrup Ingredients and Preparation

Cherry Walnut Cream

1 cup walnuts, soaked
1/2 cup sparkling cherry beverage
8 cherries, pitted
2 tablespoon almond milk, unsweetened
1 teaspoon almond extract
1/2 teaspoon cinnamon

bread slices, crusty
2 tablespoon coconut oil

Sparkling Cherry Syrup

1/4 cup sparkling cherry beverage
10 cherries, pitted
1 teaspoon lemon juice
1 teaspoon almond extract
1/2 teaspoon arrowroot powder

After pureeing all ingredients in a blender/food processor, evenly coat bread slice- one at a time.

In a sizzling hot, coconut oiled skillet, place bread and cover. Cook each side for 5-7 minutes. Afterwards time will lessen for next toast.

Bring cherries, sparkling cherry juice, arrowroot powder, lemon juice, and almond extract to a boil. Simmer down and allow time to thicken. Should take 5-7 minutes.

Top prepared toast with extra cherry walnut cream and warm sparkling cherry syrup. Dig in!

Vegan Avocado Vanilla Chai Cream French Toast

Creamy ripened avocado & Bolthouse Farms Vanilla Chai combine for an out of this world breakfast topping!

I have been meaning to create a French Toast recipe for a while now and still up high on the list is Megan's strawberry banana stuffed recipe that will be tried soon.
Better late than never right?
Atop of my very first vegan French Toast is a thick, rich delight that only avocados can bring. I'm not cheating on chocolate (my taste bud's one true destiny), but love, love, looooveeeee avocados in both savory and sweet dishes and desired to have that yummy green flair in a uniquely captivating way. Added to cream and bread, Bolthouse Farm's Vanilla Soy Chai brings an additional flavor that is just too good to be true.
Who needs to wash spoons and whisks when the tongue is honored to do the job! Just kidding....
An amazing dish perfect for breakfast and brunch!


Vegan Avocado Vanilla Chai Cream French Toast Ingredients and Preparation

Cream

1 ripened avocado
1/3 cup Bolthouse Farms Vanilla Chai Tea
3 teaspoon agave nectar
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger

French Toast

1 tablespoon olive or coconut oil
2/3 cup Bolthouse Farms Vanilla Chai Tea
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
4 slices crusty bread
3 strawberries, sliced (optional)
handful of hazelnuts (optional)

Whisk avocado, chai tea, agave nectar, vanilla, cinnamon, & ginger together. Work until smooth and creamy. Set aside.

Heat and oil up a skillet on medium high temperature.
Mix chai tea, cinnamon, ginger, nutmeg, and white pepper together.
Dunk in the bread, evenly coating each side with liquid.
Toss into the skillet and cover.
Turn when beautifully browned.
Repeat steps.

Top with generous amounts of cream, strawberries, & hazelnuts.

Extra cinnamon is also a plus.

Enjoy very, very slowly.