French Toast *PlantBased – as kids, my parents would make us anything we wanted for breakfast (with restrictions) on Sunday mornings. It usually came down to pancakes, waffles, or french toast. Clearly we loved our carbs.
There was just something about french toast that always felt ultra special. Fancy, really. SO…seeing as it was a special Sunday yesterday, I decided to indulge in some delicious french toast – 3 ways of course. Classic maple syrup, a dusting of cinnamon + powered sugar, AND Stewed Rosemary Raspberries (my personal favourite).
Since becoming totally plant based, I’ve really learned a lot about different ingredients and how they might contribute to a recipe. For example, in this french toast recipe I used a combo of ripe banana and tapioca starch as my egg replacer. The banana makes for a great thickener (sweetener & potassium rich too!), while the tapioca starch reacts to the heat when grilling holding the ingredients together so you end up with an egg-like finish. Pretty cool.
This easy plant based French Toast recipe has my childhood calling! Perfect for Sunday mornings, this delicious version of a classic will surely satisfy those cravings for a buttery creamy /crisp slice slathered in your favourite topping(s).
- 8 2-2.5cm thick slices french bread *or gluten free alternative
- 1 cup unsweetened almond milk
- 1 large ripe banana, roughly chopped
- 2 tbsp tapioca starch
- 1/2 tbsp pure maple syrup
- 1 tbsp nutritional yeast
- 1/2 tsp cinnamon
- 1/4 tsp cardamon
- 1/4 tsp sea salt
- plant based butter for greasing skillet
*It’s best to use bread that has sat for a couple days. If your bread is fresh, cut it into the slices and lay out on the counter for 30mins prior to coating in the batter. This will dry it out a bit.
In a high speed blender, add all of the ingredients but the bread and butter. Blend on high until smooth – be sure there are no banana lumps floating around.
Pour the batter into a pie dish, pasta bowl, or 2″ deep dish. Allow the batter to rest for about 5mins.
Preheat the skillet over med./low heat (high side of med./low), and grease well with plant based butter.
While the skillet is heating up, take a piece of the sliced bread and dip it into the batter, flipping a few times to coat. *Coat the bread, but you don’t want it to be totally saturated.
Allow any excess batter to drip off back into the dish, and then carefully place the coated bread into the skillet.
Cook for about 3mins, or until browning, then flip – grease the skillet in between flips. Gently press down on the top of the bread with a metal spatula as it cooks.
Once golden-brown on both sides, remove from skillet and place onto a cooling rack.
Repeat slice by slice until the bread and/or batter is used up.
Serve hot off of the skillet, or once cool. Top with your favourites and enjoy.
~ To keep warm, place ‘cooked’ french toast onto a baking sheet and into a 230*F oven. Remove once ready to serve.
~ Favourite toppings include pure maple syrup, cinnamon + powered sugar, and Stewed Rosemary Raspberries.
One of my favourite ways to eat raspberries! There’s just SO much you can do with stewed berries…flavour your soda, pour over your desserts, and top your cereal & oats – yum.
- 4 cups frozen organic raspberries (about 4&1/2cups fresh)
- 1/4 cup raw can sugar or pure maple syrup
- 2 tbsp fresh lime juice
- 1-2 sprigs fresh rosemary
Combine all of the ingredients into a pot and place over med./low heat. Bring to a gentle boil, then lower the heat to a simmer. Simmer for about 15-20mins, or until most of the liquid has cooked off.
Remove from heat and allow to completely cool. Remove the rosemary sprigs and any rosemary needles that may have fallen off of the sprigs.
Store in airtight container in the fridge. Good for 5-7days.