French Toast with Microwave Brioche, Berry Sauce and Vegan Whip Cream

French toast is great for weekend breakfasts, especially with company. It takes more time to prepare but its elegant taste and look is making up for the extra time. There are more steps in making a French toast than a piece of toast, or oatmeal or smoothie for the morning wake-me-up. This french toast breakfast dish, especially, is more than a meal, it is a project. But it’s a fun-filled and entertaining one as you turn your kitchen into what seems like a science lab. You line up all the equipments: Vitamix, whipping siphon, mixer, microwave, timer. Contrary to what you’d expect with most projects, this one takes very little time to materialize. Instant gratification, perhaps, for the most attention deficient among us.

Vegan whip cream from chickpea liquid


We made french toast with brioche bread that came out from a whipping siphon and a microwave oven. (More about the microwave brioche can be found in an earlier post here.) That took 5-10 minutes, not hours that would normally require to bake the traditional brioche bread. For that reason, I don’t want to make brioche the convectional way just to use it for French toast. More importantly, the butter content is usually 40-60% of flour weight in traditional brioche bread, way too rich for me. If you are not a baker, you would be pleased to showcase a brioche bread made with less time than it takes getting all the ingredients in place. No one would know, and I won’t tell, that you did not labor in the kitchen for hours making the bread.

The red sauce was made with fresh berries and blitzed in a high-power blender to make it ultra smooth, no straining was necessary. The most unusual of all, we made non-dairy whip cream without the heavy cream.

The vegan cream came from a can of chickpea, whipped up in a mixer following a breakthrough approach that you’re likely to hear more about in the future. It’s a game changer. The cheat sheet below provides the details how to make it. The steps are straight forward. Quite incredibly, cloud-like, light and glossy white cream emerges from the beige soapy liquid that you normally throw out from a can of chickpea. However, don’t expect it to taste like real cream. The vegan whip cream retains the beany taste and aroma. Visually, you may not be able to tell the difference.

It is so cool to watch the chickpea liquid whipping up to stiff peaks. I read about it in the New York Times article, “the chickpea takes on the egg,” and learn about aquafaba, a liquid substitute for egg whites. A light bulb went off and I started my own experimentation. You might want to call this: chickpea whip cream, aquafaba cream or vegan whip…. Whatever it is, there is no denying, it works perfectly.

Food Revolution Day is coming this week on May 20th. It is a day for global action spearheaded by Jamie Oliver to engage and inspire people of all ages to learn about healthy food and how to cook it. The main goal is to get everyone everywhere to join Jamie’s revolution and to make a real difference to change our food system for the better.

This week at IHCC, we are making breakfasts. I adapted Curtis Stone’s cinnamon french toast recipe and took a spin in a more healthful direction in support of Jamie’s food revolution. All the elements of the cinnamon french toast were there: the berry red sauce, the brioche and the cinnamon sugar on top. I substituted the optional crème fraîche with the vegan whip cream. The final plate has less fat, less sugar and less calories, but high on the fun factor and the reward of discovery and community. The original recipe can be found here.


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  • Reply
    May 16, 2016 at 12:07 pm

    I like your more healthful take on this meal. I'd read about the whipped chickpea liquid as a replacement for meringue (the beany flavour apparently disappears when baked) but not whipped cream – so interesting.

  • Reply
    May 16, 2016 at 12:32 pm

    After reading about the meringue and the success with the whip cream, I am more inclined to use this method.

  • Reply
    kitchen flavours
    May 18, 2016 at 2:59 pm

    The chickpea whipped cream sounds so interesting! I like everything on that plate, the chickpea cream, the microwave brioche and the lush berries sauce! Beautiful!

  • Reply
    May 18, 2016 at 4:31 pm

    Chickpea liquid? I never heard of such…see, I learn all sorts of things from this cooking club! Love the look of the fruit on this French Toast.

  • Reply
    Deb in Hawaii
    May 20, 2016 at 5:22 am

    Gorgeous French toast and I like all of the ways that you made it healthier and easier. I have been reading lots about and pinning different aquafaba recipes lately and I find the process and all of the uses just fascinating. It's definitely on my upcoming 'kitchen experiments' list to play around with so reading your post was a pleasure. 😉

  • Reply
    May 21, 2016 at 12:56 am

    Such fun experimenting with food! How did you like the taste of the whipped topping? I'm more of a traditionalist I suppose, though like trying new combinations, flavors, spices, etc.

  • Reply
    Alicia Foodycat
    May 22, 2016 at 3:31 pm

    I like the idea of aquafaba meringues, but the idea of seeing whipped cream and tasting beans seems strange to me! The French toast looks lovely.

  • Reply
    May 22, 2016 at 5:32 pm

    What an interesting brioche recipe. The result with berries looks delicious

  • Reply
    Diane Zwang
    May 23, 2016 at 12:28 am

    Looks like a beautiful and delicious breakfast.

  • Reply
    May 23, 2016 at 4:48 am

    The vegan version does not taste as rich as that from heavy cream. The texture is smooth and silky. Like tasting new food for the first time, it'll take some getting used to.

  • Reply
    Joyce Rachel Lee-Bates
    May 23, 2016 at 5:10 am

    Wow, I see a Masterchef in the making!

  • Reply
    May 27, 2016 at 4:15 pm

    How interesting. Who knew you could make whipped cream from chick peas. Always open to new and healthier options. Looks perfect.

  • Reply
    May 30, 2016 at 5:10 pm

    I am so very intrigued with the concept of microwave brioche! This looks so incredible. I would love to be a guest at your table for a slice of this:)

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