Vegan Berries & Chantilly French Brioche Toast







Crème Chantilly

1 tin of Full Fat Coconut Milk, refrigerated

1/2 cup Icing Sugar

1 Vanilla Pod / 1 tsp Vanilla Bean Paste


French Toast Brioche Rolls / Croissants

4 La Boulangère Vegan Brioche Rolls (or La Boulangère B'Vegan Croissants cut in half length ways)

240ml Soy Milk

4 tbs Maple Syrup or Agave Nectar

4 tbs Corn Flour

Pinch Ground Cinnamon

1 tsp Vanilla Extract




Flaked Almonds

Maple Syrup

Icing Sugar


To serve

300g Frozen or Fresh Summer Berries

4 tbs Maple Syrup



  1. Add the berries to a small saucepan with the maple and a splash of water & place over a very low heat. Let the berries bubble away for 15 minutes and stir every now and then.
  2. To make the Crème Chantilly add the coconut milk (solid part), icing sugar & vanilla to a mixing bowl and whisk ideally with an electric hand mixer until light and fluffy.
  3. Meanwhile whisk together the soy milk, maple, cornflour, cinnamon and vanilla for the French toast dressing.
  4. Pre heat a large non-stick frying pan over a low heat & when the pan is hot add a little oil.
  5. Individually dip the La Boulangère vegan brioche rolls (or La Boulangère vegan croissants) into the French toast dressing, shake off any excess, then place them into the pan. Cook a few at the time for 3-4 minutes on each side or until goldened.
  6. Once all the French toasts are cooked, serve with lots of the berry mixture & Chantilly on top.
  7. Garnish with a little mint, maple & icing sugar.

Bon Appétit!

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