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Monte Cristo-rinna

What you need: 

1 cup non-dairy milk (I use soymilk)
2 tablespoons corn starch
2 tablespoons flour
2 tablespoons vegetable oil
1 tablespoon sugar
dash cinnamon
dash salt
crusty loaf of bread (baguette/italian bread etc), sliced into 1-inch thick slices
2+ tablespoons vegan margarine
raspberry preserves
vegan "ham" (I like Yves canadian bacon)
soy cheese (I use Tofutti)
powdered sugar (optional)
2 tablespoons vegan mayonnaise (optional)
1 tablespoon prepared mustard (optional; I use stoneground)
1 teaspoon creole seasoning (optional)

What you do: 

a Monte Cristo (here named in honor of corinna) is an amazing sammitch made from 2 slices of french toast for the bread. Here's how it gets put together:
1. In a bowl, whisk together the non-dairy milk, corn starch, flour, vegetable oil, sugar, cinnamon, and salt. Soak the bread slices in this until they're nice n wet.
2. Heat 1 tablespoon margarine in a pan over medium heat. Fry up the bread slices in this until each side is golden brown. Add another tablespoon of margarine when you flip the bread.
3. Now you have two pieces of french toast: Smear some raspberry jam on one piece of french toast. Quickly fry up the ham. When browned, toss a slice of soy cheese on top for a few seconds until its melty. Transfer to the other slice of french toast. Now you have a monte Cristo-rinna!
4. But, wait! You're not done! Dust the top with powdered sugar and prepare a side of creole mustard for dippin'. In a bowl, mix together vegan mayonnaise, mustard, and creole seasoning.
Source of recipe: I wrote this recipe.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

It looks delicious, my kids will love it.  Awesome repice.

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