Plant-Based Blueberry French Toast

• 1/2 Loaf French Bread or Bread of Choice (gluten-free, if necessary)
• 1 Cup Non-Dairy Milk
• 2 Tablespoons Maple Syrup or Date Syrup
• 2 Tablespoons Ground Flaxseed
• 2 Tablespoons Cornstarch
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/8 Teaspoon Salt
• Blueberry Compote, for topping
• Fresh Blueberries, for topping
• Maple Syrup, for topping

Blueberry Compote

• 1 Cup Fresh Blueberries
• 1/3 Cup Water
• 1 Tablespoon Date Syrup
• Juice of a Lemon

1. Slice the bread into 1" thick slices.
2. In a medium bowl, mix the milk, maple syrup, flaxseed, cornstarch, vanilla, cinnamon, nutmeg and salt. Pour the mixture into a large, flat pan or dish. Let sit 5 minutes.
3. Meanwhile make the blueberry compote. Boil the water then add the blueberries and cook 2-3 minutes until the blueberries burst. Add the date syrup and lemon juice and cook 2-3 more minutes until the sauce thickens slightly.
4. Soak each piece of bread in the milk mixture for about 20-30 seconds per side. Then heat in a non-stick pan on medium heat for 2-3 minutes per side, until golden brown. Repeat until all the slices are cooked.
5. Stack the French toast on a plate and top with blueberry jam, fresh blueberries, and maple syrup. Enjoy!