Remove the long stem from the fig leaves. Add to a large frying pan and 'toast' the leaves over a high heat, turning occasionally, until they curl up and seem dry/crisp. Remove from the heat.
5 to 6 fresh fig leaves
Place the milk into a small pot. Cut the fig leaves into small pieces and add to the pot, pushing down to submerge them in the milk.
240 ml (1 cup) non-dairy milk, 5 to 6 fresh fig leaves
Place the pot over a medium heat on the stove and warm the milk until just steaming. Remove from the heat and leave to steep for 15-30 minutes.
Strain the milk into a wide, shallow dish, catching the fig leaves and discarding them. To the milk, whisk in the cornflour, maple syrup, vanilla and salt.
2 tbsp cornflour (cornstarch), 1 tbsp maple syrup, pinch salt, 1 tsp vanilla paste or extract
Dip each piece of bread into this mixture, turning to coat, and allowing it to sit in the liquid for ~20 seconds to get nicely soaked.
8 slices stale, sliced bread
Heat half of vegetable oil and butter in a non-stick frying pan over a medium heat. Once hot, add the soaked bread slices, fitting in as many as you can. Leave to cook until golden underneath then flip and let cook until the other side is golden. Repeat with any remaining slices of bread, adding more oil & butter to the pan as needed.
2 tbsp vegetable oil, 2 tbsp vegan butter
Serve the french toast warm with berries, dairy-free yoghurt and maple syrup. You can also sprinkle on a bit of granola for crunch.