Lazy Sunday 2

Sundays mean sleeping in and lately, playing Bananagrams while enjoying a leisurely brunch.

Decided to try something new with our organic black mission figs from Spud -- fig cream stuffed French toast. Do I need to tell you it was delicious?

I can't wait to try this fig cream in crepes, or even substituting different fruits (mango cream French toast, anyone?). 

The best part? This recipe is easy to put together, leaving lots of down time to do with as you please while it bakes in the oven....

...Like making hashbrowns...

...Or tofu frittata...

Doubled recipe follows. For the original: Better With Veggies

Ingredients

• 1 cup cashews
• 1/2 cups +1 tablespoon water
• 1 tablespoon agave
• 1/2 teaspoon almond extract
• 12 medium black mission figs
• 1 1/2 cup non-dairy milk
• 4 Ener-G eggs (vegan egg replacers)
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• 8 slices whole wheat bread 

Instructions

Preheat oven to 400 degrees.

Crush cashews in the food processor until fine. Add water through almond extract and process until thoroughly combined. Add figs and combine.

Cut crusts off bread and lay in bottom of loaf pan. Combine non-dairy milk through sugar in small bowl. Pour half of mixture over bread. Top with 1/2 of cashew mixture, followed by remaining pieces of bread. Top with remaining milk mixture. I would dredge the toast in the milk mixture and pour any remainder on top instead. I almost ran out and I didn't double the amount of bread

Bake in oven for 55 minutes to 1 hour. Top with additional fig cream and fresh fig slices.