I know it might not seem like it from my blog, but I am totally a breakfast person. I literally am in love with so many breakfast foods, especially Chinese breakfast! It’s a lot more savory than the traditional American breakfasts, which is why I think I like it so much.

However, once in a while, especially with Mother’s Day coming, I like to bring on the sweetness. I am so happy I had a hankering for something sweet n’ crunchy, and I happened to have everything on hand to put it together. Looking for a fancy brunch idea for mom on Mother’s Day? Make this for her, and she’ll be showering you with hugs and kisses for days (whether you like it or not).

French toast is definitely made for special breakfasts. It was one of my favorite things as a kid because it meant that dad was actually taking a day off, which meant a tasty breakfast! My mom is more of a banana and milk for breakfast kind of woman, but dad would do it big for breakfast, and one of my favorite things he made was French toast. Of course, he made it with an egg and milk dip, but I am happy to report that it is even more delicious with the vegan replacements you see in this recipe.

It wouldn’t be a true Veggie Mama recipe post without a little food history lesson, so first let’s learn a lil’ about this sweet and soggy (in the best way) breakfast fave.

I should have known that this delectable breakfast treat would have something to do with the ancient Romans. Those folks knew how to do it, and by it, I mean eat. There are different variations of dipped and pan fried from around the world, but it all stems from the need to make use of stale bread. Zero waste? I’m down with that. Just another thing to love about it.

For this recipe, I didn’t just want any old French toast. I wanted it to be poppin’. So I added some panko breadcrumbs to the mix to add a bit of deliciously irresistible texture to it. I also just happened to make my own macnut mylk using 1 cup soaked macadamia nuts blended with 3 cups water, then strained. It was super easy to make, and super creamy too! If you haven’t made your own nut mylk (insert joke here), you should definitely try sometime (insert additional joke here, just for good measure).