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VEGAN PAIN PERDU

14 February 2020 by Lisette Kreischer Leave a Comment

There are so manu possibilities with left over bread, it is the best thing and it can get your creative food engine running. So get your sexy ass into that kitchen and save all the bread you can! Turn leftovers into croutons, pudding or this indulding breakfast/brunch item: PAIN PERDU (translated forgotten bread). Perfect for slow sundays.

Serves 4-6

INGREDIENTS

3 cups (750 ml) soy milk
¼ cup (30 g) custard powder (or cornstarch + 2 tsp vanilla extract)
pinch of cinnamon
stale bread (anything that you have lying around), like 2 old baguettes, rustically sliced
75 g vegan butter
a few tbsp sugar
a handful of your favorite berries
icing sugar

INSTRUCTIONS

Preheat oven to 200 C.

In a very large mixing bowl mix soy milk, custard powder and cinnamon together. Soak the slices of bread in the mixture. Make sure the inside of every slice is also soaked.

Rub a baking tray with some of the butter. Put the soaked slices of bread onto the tray. Sprinkle a bit of sugar over every slice. Add a dollop of butter on each slice. Bake for ca. 20 minutes or until golden.

Serve warm with the berries and a bit of icing sugar.


WENTELTEEFJES

Er zijn zo veel mogelijkheden met overgebleven brood, dus gooi het nooit weg! Dus kom uit je luie stoel en geef ieder restje brood een tweede leven! Maak croutons, broodpudding of deze heerlijke wentelteven. Perfect als brunch of weekend ontbijt op langzame zondagen.

Voor 4-6 personen

INGREDIENTEN

750 ml sojamelk
30 g custardpoeder
snufje kaneel
oudbakken brood (wat je maar in huis hebt), zoals twee oude baguettes in dikke plakken
75 g vegan boter
enkele el suiker
een handvol rood fruit naar keuze
poedersuiker

BEREIDING

Verwarm oven voor op 200 graden C.

Meng in een grote kom soja melk, custard en kaneel. Drenk hier de plakken brood in en zorg dat iedere plak helemaal met het mengsel doorweekt is.

Smeer een bakplaat in met een beetje van de boter. Leg hier de geweekte plakken brood op. Strooi er wat suiker over en verdeel de rest van de boter in kleine klontjes over de sneetjes. Bak in ca. 20 minuten gaar en goudbruin.

Serveer warm met de bessen en wat poedersuiker.

Filed Under: Breakfast Tagged With: bread, french toast, pain perdu, sweet breakfast, wentelteefjes

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Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

We have a new cookbook 🔥 Written for Sam and he We have a new cookbook 🔥
Written for Sam and her pig companions @mymomsam. Because with the arrival of spring, we can almost smell the roasted coals again and what mostly lies on the grill above; the creatures that wanted so much to live. And that lights the fire in our hearts and gets us going. So Maartje pulled out her knives and Lisette her camera to fill the pages of... VLAM IN DE PLANT (Veg on fire). A happy book with an activist touch rich with delicious plant based recipes, a beautiful foreword by @karensoeters and an ode to dear Sam.

We discovered the cuisine of plants years ago and have been vegan for the animals for more than 38 years combined. It was a wonderful bonus that this way of life also turned out to be a lot better for the earth and ourselves. What we did not immediately expect was that this cuisine brought us huge taste explosions! We became big and strong on the power of plants and seduced and enticed by those wonderful flavours and textures. Meanwhile, we feel it is our mission to bring out the potential of this cuisine.

The popularity of BBQ has been skyrocketing for years and we felt it was time to once and for all say bye bye to the for many, boring image of veggies and take plants to great heights by putting them on fire. The plant based kitchen deserves the spotlight. And the BBQ is a great tool to make vegetables incredibly flavoursome. By cooking veg on the BBQ with the right spices, you enrich your kitchen with insane flavours and contribute to less suffering at the same time. So be tempted and seduced by the abundance of vegetables, grains, legumes, nuts, seeds, mushrooms, weeds, fruits and herbs and fire up those plants.

Available to order now at all (online) bookstores in The Netherlands, via link in bio and @maartjeborst.

Vlam in de Plant could not have come about without Pig Sam, Karen Soeters, Stichting Melief, House of Animals, Diewertje van Wering and, of course, Kosmos Publishers. We are extremely grateful to all of them. ❤️🔥🙏🏼

#vlamindeplant #maneatplant #seitanroast
AUTUMNAL STUFFED PUMPKIN This beautiful stuffed p AUTUMNAL STUFFED PUMPKIN

This beautiful stuffed pumpkin, from our book FAMILY.EAT.PLANT., looks very festive on a autumnal table. A really flavourful dish to serve around this time of year.

While we are here, we wish to ask you something. FAMILY.EAT.PLANT. has been nominated for the @foodandfriends.nl award. We are very grateful for that, but to actually win this award we need as many votes as possible. So if you like this book, our work and our recipes, we wish to ask you to vote via link in bio for FAMILY.EAT.PLANT.. Many thanks in advance!

Recipe now up on the blog.

#maneatplant #familyeatplant #autumncooking #pumpkin #veganpumpkin #vegan #hotroastedjuicygrilledvegan
FISH-FREE MEDITERRANEAN ORZO This delicious orzo FISH-FREE MEDITERRANEAN ORZO

This delicious orzo dish with roasted vegetables takes little time to make and is bursting with flavour. The tuna-like flavour of @goodcatchfoods Fish Free Tuna by our friend @dereksarno goes well with savoury flavour bombs like olives and capers, and the creamy orzo provides an excellent stage for this goodness.

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While we are up here we wanted to thank all of you who have been cooking from MAN.EAT.PLANT. We never expected this book to be such a hit, but it is. Three years in and the publisher is still re-printing and the other day MAN.EAT.PLANT. reached number 1 in the top 10 of Best Vegan Books. We are blown away by all the awesome compliments and seeing many of you enjoying the recipes. So again thank you so much!

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The time we've all been waiting for is finally her The time we've all been waiting for is finally here. The summer family BBQ! The best time for a good toast under the sun, and a tasty roast too! Roasted tempeh and grilled tofu topped with tasty sauces are the perfect ingredients to set the summer vibes we’ve been looking forward to.

And yes, you read right. In the family summer BBQ we imagine, animals are more than welcome to attend as long as they are enjoying the moment with us, and not there as a sacrifice for us.

Sam and her family would be the first to say thanks for leaving meat behind this summer - and hopefully forever more! Sam is a mother of 251 piglets, of which only 9 are here today due to the industry. She became one of the lucky ones in February 2021 when she was rescued while pregnant with her little ones by @meliefanimalsanctuary. In wanting to show the spirit of those behind the isolated walls of the meat industry, House of Animals will be launching a documentary about Sam’s story and those of her piglets in 2022.

This summer and all days to come, let’s honor Sam and all the souls we’ve lost as a result of the industry by eating plant-based, succulent BBQs! Inspired by Sam’s story, House of Animals created a recipe book with the help of us, @maartjeborst and @lisettekreischer, which will make your summer glimmer with taste, rich flavors and joy. Download it for free on the website @mymomsam (link in our bio).

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SUNNY SIDES UP Drum rolls, please! FAMILY.EAT.PL SUNNY SIDES UP

Drum rolls, please!

FAMILY.EAT.PLANT. has hit planet Earth and here is the first recipe to go online! And certainly not the least! Yes, we know, what you see here in the pic looks suspiciously like a sandwich with sunny-side-up eggs. But none of that!

What you see are peaches (or apricots) with a cheesy sauce. Maartje’s father used to make this recipe often on the weekend. Super easy, super yummy.

You can keep it plain and simple by just making the cheesy sauce, and prep the toast with the sauce and peaches, or you can go wild and throw some slices of vegan ham on there.

Recipe now up on the blog (link in bio).

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