Vegan French Toast With Coconut Milk & Banana
photo by DianaEatingRichly
- Ready In:
8 thick slices
- 1 banana
- 1 cup rice milk or 1 cup soymilk
- 1 cup coconut milk
- 1 teaspoon vanilla
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 teaspoons arrowroot or 1 1/2 teaspoons cornstarch
- 1⁄4 teaspoon salt
- 1 loaf multigrain bread
- Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside.
- Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.
Questions & Replies
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Deliciously decadent! And you BARELY need any syrup because the banana and coconut milk give a nice sweetness already. Next time I have to remember to let my bread sit out overnight to get a little stale, mine might have been a little too fresh, so the centers were soft. French toast was one of the first breakfast foods I learned to make as a little girl, but I always hated sticking my fingers in the raw egg, sothis recipe was perfect!
Very sweet and delectible french toast, we enjoyed it very much. I had 2 types of bread to use up, definitely the sturdy sprouted whole grain bread worked out the best. And it is worth taking your time to cook slower than traditional french toast on a lower heat, so that the centre cooks thru and the outside gets a nice crunch, (I find that with all vegan versions), so put the toaster oven on and keep them warm as you go. What I really like about this version is the flavour, the coconut is subtle and banana not overwhelming. I made half the batter and still got 7 pieces of toast. Delicious, I feel like I've had a real treat!
Oh mmmm, definitely a keeper! Soooooo decadent and yummy and also very easy to make!<br/>I had never had french toast before, cause of the eggs, but always wanted to try it. Your recipe sounded too good to pass it by and it held its promise. The french toast turned out golden, soft (but not mushy) and mmmm yummy!<br/>I used my Recipe #448813 for the bread and that was very nice. I think I would not recommend using fresh bread for this as it would probably get too soft.<br/>Following Prose's suggestion, I reduced the batter to 3/4 cup for half the recipe and still had some left over. It was great with muesli instead of milk.<br/>THANK YOU SO MUCH for sharing this treat with us, Kat!<br/>Made and reviewed for Veggie Swap #31 February 2011.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.