A dairy-free version, with real ingredients, and traditional stove-top method:
This recipe is amazing. I made a few modifications, as I do not eat dairy, so I substituted Silk vanilla almond milk (my fave). In addition, I also substituted strong espresso coffee (made in a stove-top espresso maker) for the suggested water and instant coffee crystals and used real Quebecois maple syrup. I skipped the overnight soak and baking--and cooked the french toast as per regular, then topped it with roasted walnuts. I skipped the pumpkin just because that would need to soak. I will do the overnight baked version soon. Both the french toast batter and maple-coffee sauce was to die for; it could be used as a cake filling. OMG. Seriously. This recipe is a must try with endless possibilities. Well done eating well!!
--Ivy Reiss, food, travel, and culture writer
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