French Toast Dipping Sticks with Chocolate, Orange & Brandy Sauce
French Toast makes a wonderfully decadent and delicious breakfast, great for birthdays, celebrations and Sunday brunching. Top it with fresh fruit and yoghurt or a generous drizzle of syrup and it will set you up for a great day. But it doesn’t have to end there. We’ve put a little twist on the classic French Toast, taking it from breakfast straight to dessert (the secret is adding alcohol).
Combining rich cocoa with sharp orange and brandy creates an indulgent sauce that complements the sweet, crispy toast and is sure to tempt the chocoholics among us. This recipe can easily serve four, with plenty of that boozy chocolate orange sauce left over. You can add this to hot chocolate, use it for another dessert or keep in the freezer for up to a month. Enjoy!
- 6-8 slices of bread, without crusts
- 1/3 plain flour
- 2/3 cup non-dairy milk
- 1 tbsp agave syrup
- 1 tsp vanilla essence
- Vegetable or sunflower oil for frying
- 1 tbsp vegan margarine
- 5-6 tbsp brown sugar
- 4 tbsp cocoa powder
- Juice of 1/2 orange
- Zest of 1 orange
- 60 ml soya cream
- 80 ml non-dairy milk
- 2 tbsp brandy, or to taste
- Start by making the sauce. Combine the ingredients in a non-stick pan and keep stirring under a gentle heat until the mixture is smooth. Add the brandy a little at a time and taste it to ensure the flavour isn't too overpowering.
- Set the sauce to one side whilst preparing the batter for the French toast.
- In a bowl, whisk together the flour, non-dairy milk, agave syrup and vanilla essence, until a smooth batter is formed. Cut the bread into strips and set aside, ready to dip into the batter. Then, using a large, non-stick frying pan, heat the oil. Immerse the bread 'sticks' in the batter, so that all sides are coated and place them into the frying pan. Fry for a couple of minutes on each side, or until golden brown.
- They will need to be cooked in batches. When they are done, place them on some kitchen paper to remove any excess oil. Serve with the sauce and a dusting of icing sugar as an extra.
- The sauce tastes great hot or cold, but if you want it hot then just pop the pan back under the heat whilst the last few French Toast sticks are cooking.