+QP +GFO
After mixing my batter, I always like to pour it into a wider, shallower dish for dipping. A pie pan or casserole dish works great and makes dipping, flipping and coating your French toast slices super easy. The bread is really the secret to a great French toast, though. Thin, soft bread makes for soggy French toast; bread too thickly sliced will be too dry in the middle.
Thick, crusty bread cut into ½-inch (1.3-cm) slices is best. Having air pockets in the bread allows trapped batter to get gooey and gives you pockets of warm, melty cinnamon goodness. Mmmm! —AS
SERVES 3 TO 4
2 ripe bananas
¾ cup (180 ml) hemp milk
1½ tsp (5 g) ground cinnamon
1½ tsp (8 ml) vanilla extract
6–8 slices crusty vegan bread (gluten-free)
TOPPINGS
Maple syrup
Agave nectar
Fresh fruit
Mash the bananas in a medium mixing bowl with a fork. Whisk in the milk, cinnamon and vanilla until combined.
Pour the mixture into a shallow dish—a pie plate works great. Dip your bread into the wet mixture, flipping to coat the whole slice evenly.
Place dipped slices onto a preheated and greased skillet, and let them cook about 3 to 5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy.
Enjoy these while warm with maple syrup, agave nectar or fresh fruit!