Hey there, foodie friends! I’m excited to share a gem from the So Radish kitchen: our much-loved Snickerdoodle French Toast. If you ever swung by So Radish in Arvada, you might remember our amazing brunch menu, and this Snickerdoodle French Toast is the recipe that started it all!
Origins of our Snickerdoodle French Toast
I had spent over a year before we opened working on Lunch/Dinner options, desserts, and cocktails, with some invaluable help from my friend Paula and my husband Nick. So much work went into opening the restaurant that the brunch menu didn’t even make it to the drawing board until a couple of months after we opened.
It began with Snickerdoodle bread, which quickly turned into our mouth-watering Snickerdoodle French Toast. Served with maple butter and syrup, the first version tasted amazing, but was visually unexciting. That’s where one of our prep cooks came in. She had been playing around with an Apple Compote as a potential side dish/dessert, that ended up being the missing piece. We added it the Snickerdoodle French Toast for the perfect brunch sweet treat.
The person who created the apple compote did not want to be credited, but I wanted to mention that she made some really amazing contributions to our menu, including our beloved corn bread (recipe coming soon!), before moving to Panama a few months after we opened. We were very lucky to have her around for the short time that we did.
Savoring Simplicity
Not up for making both Snickerdoodle bread AND apple compote? —the simple combo of butter and syrup also does the trick. Alternatively, a straightforward cinnamon streusel topping works wonders.
And here’s a breakfast hack: If you want to enjoy the bread without making Snickerdoodle French Toast, it’s also delicious warmed up with a pat of butter alongside your morning coffee. Personally, I’ve had a slice of it buttered with a side of Tofu Scramble for breakfast more times than I can count.
Freeze for Future Delights
Here’s a cool trick—the bread for the Snickerdoodle French Toast also freezes really well! In fact, I would suggest making a double batch and freezing the extra loaf just to have it on hand. To freeze, cut into slices, then wrap the entire loaf in cling wrap, toss it in a gallon-sized freezer bag, and you’re set for a good 2-3 months. (Although, let’s be real, it usually disappears much quicker.)
Closing Note
So, there you have it—Snickerdoodle French Toast, a slice of So Radish nostalgia! If you’ve made this recipe, please share in the comments and tag us on social media at @we_make_pretty. Pair with a side of Tempeh Bacon and a glass of homemade Cold Brew, and be sure to check out our Veggie Tofu Scramble for another excellent brunch option.
Stay tuned for more tales and recipes from my home kitchen and from So Radish. We’re just getting started on this culinary adventure!
Snickerdoodle French Toast
Equipment
- Stand Mixer (or Handheld Mixer)
Ingredients
Snickerdoodle Bread
- 3 Tbsp flax meal
- 6 Tbsp water
- 3/8 cups plant butter
- 1 cup sugar
- 1 cup soy milk
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp vanilla
- 2 cups gluten-free flour
- 1 1/2 Tbsp cinnamon
- 1/2 Tbsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp xanthan gum omit if your flour blend already contains it
French Toast Batter
- 1 cup soy milk
- 2.5 flax eggs 2.5 Tbsp flax meal, 3/8 c water
- ½ tsp agave or substitute 1 tsp maple syrup
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
Toppings
- Apple Compote
- Maple Syrup
- Butter or Maple Butter
Instructions
Baking Instructions
- Lower oven rack to lowest position and preheat oven to 350 °F. Grease a 9”x5” loaf pan with non-stick spray and line with parchment.
- Make Flax Eggs: Whisk together ground flaxseed meal and water in a small bowl and let sit for at least 5 minutes.
- Make Buttermilk: Combine milk and ACV and let sit for at least 5 minutes.
- Whisk together dry ingredients and set aside: flour, cinnamon, baking powder, cream of tartar, and salt.
- Using an electric mixer with paddle attachment, cream the butter and sugar on Medium High speed until smooth and fluffy, about 2 minutes.
- Reduce speed to Medium and slowly add the flax eggs, followed by the Buttermilk mixture and vanilla extract and mixed until combined.
- Reduce speed to Low and gradually add the flour mixture until combined, scraping down the sides of the mixing bowl if necessary.
- Pour the batter into prepared loaf pan and bake for 45-50 minutes, or until the top of the loaf is springy and a toothpick inserted into the center comes out clean.
- Place Loaf pan on wire rack to cool for 30 minutes, then remove from pan. Allow loaf to cool for an additional 1-1.5 hours or until room temperature.
- Cover and store in refrigerator for up to 1 week or slice and freeze.
French Toast Instructions
- Whisk together all ingredients and let sit for at least 10 minutes to thicken. Transfer to a shallow container, such as a pie pan.
- Preheat a large skillet over medium heat, then add a small amount of plant butter.
- Dip snickerdoodle slices in batter, coating both sides. Cook slices until golden brown, then flip to cook the other side. Serve with Apple Compote and/or maple syrup and maple butter.
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