Serves 4
FRENCH TOAST was a weekend special in our house when I was growing up, so it was out of the question for me that I might never enjoy that gooey, sticky morning treat again. I would find a way! But what can you do when you are allergic to the bread and the eggs? What’s left?
I cracked the code, and this recipe takes me back to my French toast happy place—where I can still enjoy crunchy warm bread fried up to perfection with some yummy maple syrup. The answer was banana and coconut milk, and my Jennifer’s Way Classic Artisan Bread. (You can also enjoy this equally with my Amazing Grain-Free Artisan Bread for a Pure feast! Just make the bread without the herbal and salt toppings and it is perfect for this recipe.)
If you have leftovers, freeze individual portions for glorious future breakfasts. Then you can just pop a frozen French toast in the toaster or toaster oven or warm it in a pan in the morning and you’re ready to roll. This is high-end fast-food.
Serve warm with maple syrup or any other favorite toppings, like fresh berries, jam, Whipped Coconut Cream (here), Honey Butter (here), or just have them plain.
4 very ripe bananas, peeled, or 2 cups mixed berries
¾ cup full-fat canned coconut milk
1 teaspoon ground cinnamon
1 teaspoon chia seeds
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
8 large or 16 small slices Jennifer’s Way Classic Artisan Bread (here) or Amazing Grain-Free Artisan Bread (here)
Coconut oil or nondairy butter (such as Earth Balance), for the pan
Combine the bananas, milk, cinnamon, chia seeds, and vanilla in a high-speed blender and blend on high speed until fully combined and frothy, about 1 minute. Pour into a flat wide bowl. Put all the pieces of bread into the mixture, and turn each over so they are all completely coated. Let them sit in the mixture for a few minutes, turning them over or switching them around so everything gets well soaked.
Coat a skillet with a few teaspoons of coconut oil and heat over medium-high heat. In batches, transfer the soaked bread slices to the pan and fry them until the bottoms are golden-brown (peek under with a spatula to check), about 3 minutes, depending on the heat of your pan. Flip and cook the second side for about a minute, or until golden-brown. Repeat with all the bread, transferring finished pieces to a warm plate (or to a warm oven).