Today’s breakfast is brought to you by, you guessed it, My Sweet Vegan – yes, I’m on a roll with this book. All the other cookbooks are probably feeling very lonely and left out just about now.

Ah, french toast. Breakfast foods most definitely comprise some of my favourite culinary delights – pancakes, crepes, waffles, and french toast are all held in very high esteem in this house and heart. When I first went vegan I wrote about how I went into mourning for these hallowed breakfast treats but soon realized that there was a new world of alternative ways to create them awaiting me. I have already made awesome pancakes and crepes galore with delicious success. Today would be my first foray into french toast. All I can say is it was about time, and yum.

There are probably a million and one ways to make french toast – it’s a personal thing. Depending on what you like, you’ll use different spices or different bread. You may completely soak your slices, or merely coat the surface, etc, etc. When I used to make french toast in the past, no two batches were ever the same. For my first vegan batch I thought I’d defer to the judgment of someone who clearly knows more than I do, which brings me to Hannah’s version in My Sweet Vegan. After all, I’ve made several things from her book with a 100% success rate so I had faith that this would be a good place to start in the world of vegan french toast.

The beautiful aroma that wafted up from the mixture as I was putting it together kind of made me want to drink it straight up, I kid you not. It was that good. A little patience, albeit difficult, and 15 minutes later I was eating a lovely batch of french toast. It would have been marvelous with maple syrup but I opted for a lighter presentation with a small bit of powdered sugar.

I’m on a powdered sugar kick lately.

So I’m fairly green at the blogging thing and there are still many firsts being experienced along the way. I’ve come into contact with many interesting, talented, and creative people which is awesome. I joined the Daring Bakers which is forcing me to stretch my culinary muscle in the best creative way. I’ve come across my blog on the blogroll of some truly talented and accomplished bloggers which is an incredible honour and makes me smile huge and feel all warm and fuzzy inside.

Well today I came across another first, and a great one at that. The culinary creative genius behind Speedbump Kitchen, and fellow Daring Baker, has done me the honour of using one of my recipes in the creation of what I can only describe as a cake masterpiece. We had both recently undertaken the Daring Baker challenge to make Opera Cake. When I saw the Speedbump Kitchen entry I just thought it was a thing of beauty – it was garnished with whimsical little marzipan bees, need I say more? Just gorgeous and incredibly inspiring. The creator of that marvelous cake visited my blog, came across my recent rustic coconut cake, and thought of incorporating it into an Opera cake for her adorable egg and dairy-sensitive kids.

Well that cake is made and all I can say is wow. And it has bees. So awesome. Well that’s it, my day is made. Look at the cake and bask in its glory.