French Toast
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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). 

Course: snack, breakfast, side
Cuisine: *plant based + gluten free
Keyword: french, toast, plant based
Servings: 8 slices
Author: thecrimsonsink
Ingredients
  • 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
Instructions
  1. *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.
  2. 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.
  3. Pour the batter into a pie dish, pasta bowl, or 2" deep dish. Allow the batter to rest for about 5mins.
  4. Preheat the skillet over med./low heat (high side of med./low), and grease well with plant based butter.
  5. 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.
  6. Allow any excess batter to drip off back into the dish, and then carefully place the coated bread into the skillet.
  7. 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.
  8. Once golden-brown on both sides, remove from skillet and place onto a cooling rack.
  9. Repeat slice by slice until the bread and/or batter is used up.
  10. Serve hot off of the skillet, or once cool. Top with your favourites and enjoy.
Recipe Notes

~ 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.